Soy Glazed Chicken with Sticky Honey Soy Sauce and Five-Spice
By Noah Bennett
Servings
4
Level
Easy
Cook crispy soy chicken to try a new rice dish and save leftovers to eat again later․ Flavorful, juicy boneless chicken thighs cooked with honey and soy sauce pair well with scallions and sesame seeds as toppings for serving with rice dishes․
Cornstarch, salt, and pepper are added to the chicken․ The coating helps to brown boneless chicken thighs during frying․ Ingredients for the pan sauce include honey, soy sauce, dark soy sauce, five-spice powder, and garlic․ Butter is added to the pan to enhance the flavor and appearance of the pan sauce and to release flavorful pan drippings․ The chicken is added back to the pan․
Cook the battered chicken in a hot frying pan for 5 to 7 minutes on each side to brown and crisp the batter․ Cook the sauce until it’s thick and syrupy enough to coat the chicken․ A frequent problem is putting the chicken back in the pan before the sauce has thickened, which stops the batter from crisping and keeps the sauce from thickening․
Slice the glazed chicken and top with sesame seeds and green onions․ Serve with rice, steamed vegetables, or more sauce prepared with this recipe to serve with rice or noodles and vegetables․ Package leftovers in airtight containers after cooking․ The recipe notes that leftovers can be refrigerated or frozen, but the texture of the chicken will be changed by freezing and reheating․
Why you'll love this recipe
- Makes enough chicken-and-rice dishes to feed multiple people with five chicken thighs․
- One batch of chicken and rice will feed a person for dinner and provide leftovers for lunch and other meals throughout the week․
- The glaze is placed in the pan after frying to flavor it with browned bits and save the effort of using a second pan when cooking multiple servings․
- Portion chicken with sauce to keep the honey-soy glaze close by and make individual servings straightforward to pack alongside rice and vegetables․
- Leftovers can be kept in the refrigerator in a sealed container․ Cooked chicken can be frozen for later use if other recipes require chicken at a later date․
- Freezing is a convenient way to store chicken because it is already glazed; the texture and glaze coating of thawed chicken may be altered․
- Doubling the sauce recipe increases the amount of sauce available for serving with other foods such as rice, pasta, and vegetables, increasing the number of people you can serve with one chicken dish․
Ingredients
- •5 boneless chicken thighs
- •1 ½ cups cornstarch
- •Kosher salt (to taste)
- •freshly ground black pepper (to taste)
- •sesame seeds (for garnish)
- •1 scallion (chopped, for garnish)
- •2 tbsp oil (for frying)
- •2 tbsp unsalted butter
- •3 tbsp honey
- •2 tbsp soy sauce
- •1 tbsp dark soy sauce
- •1 tsp five-spice powder
- •2 cloves garlic (grated)
Instructions
- 1
Pat the chicken pieces dry with a paper towel.
- 2
Combine the cornstarch, salt, and pepper, and mix until combined.
- 3
Coat the chicken pieces evenly with the cornstarch mixture.
- 4
Add the oil to a pan over medium-high heat.
- 5
Once hot, fry the coated chicken for about 5 to 7 minutes on each side, or until crispy, golden brown, and cooked through.
- 6
Set the cooked chicken aside.
- 7
Add the unsalted butter to the same pan and melt it, scraping off any bits stuck to the bottom.
- 8
Mix all sauce ingredients until smooth.
- 9
Pour the sauce into the pan and simmer over medium heat for about 5 minutes, or until slightly thickened.
- 10
Add the cooked chicken back to the pan and coat it completely with the soy glaze.
- 11
Cut the glazed chicken into slices and top with sesame seeds and scallions.
- 12
Serve with rice and steamed vegetables.
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