Soy Glazed Chicken in 20 minutes
Soy Glazed Chicken in 20 minutes is a easy Japanese recipe that serves 4. 350 calories per serving. Recipe by Genius Eats on YouTube.
Prep: 7 min | Cook: 14 min | Total: 26 min
Cost: $7.20 total, $1.80 per serving
Ingredients
- 1 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
- 1 tsp Salt (for seasoning)
- ½ tsp Black Pepper (freshly ground)
- 2 Tbsp Cornstarch (for a light coating)
- 2 Tbsp Unsalted Butter (cut into pieces)
- 2 cloves Garlic (minced)
- 1 tsp Fresh Ginger (minced)
- 3 Tbsp Soy Sauce (low‑sodium preferred)
- 2 Tbsp Mirin (Japanese sweet rice wine)
- 1 Tbsp Sake (dry Japanese cooking sake)
- 1 Tbsp Honey (lightly warmed for easy mixing)
- 2 cups Cooked Steamed Rice (to serve)
Instructions
Season and Coat Chicken
Pat the chicken pieces dry, then season with salt and pepper. Toss the seasoned chicken in cornstarch until evenly coated.
Time: PT3M
Fry the Chicken
Heat the skillet over medium‑high heat, add a thin layer of oil, and fry the coated chicken pieces for about 7 minutes, turning once, until golden brown and crispy. Transfer to a plate and set aside.
Time: PT7M
Temperature: Medium‑high heat
Prepare the Glaze
In the same skillet, melt butter. Add minced garlic and ginger, sauté for 2 minutes until fragrant. Stir in soy sauce, mirin, sake, and honey. Cook, stirring frequently, for 3‑4 minutes until the sauce thickens and coats the back of a spoon.
Time: PT5M
Temperature: Medium heat
Combine Chicken with Glaze
Return the fried chicken to the skillet, tossing to coat each piece evenly with the thickened glaze. Cook for an additional 2 minutes so the chicken absorbs the flavor.
Time: PT2M
Temperature: Medium heat
Serve
Plate the soy glazed chicken over hot steamed rice. Garnish with sliced green onions if desired and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: High protein, Can be made gluten‑free with tamari, Low‑carb option if served with cauliflower rice
Allergens: Soy, Gluten (if regular soy sauce is used), Dairy (butter), Honey
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Boneless Skinless Chicken Breasts, Turkey thigh pieces
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Cornstarch: All‑purpose flour, Potato starch
- Instead of Unsalted Butter: Vegetable oil, Margarine
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Mirin: Rice vinegar + 1 tsp sugar, Sake + 1 tsp sugar
- Instead of Sake: Dry sherry, Dry white wine
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Cooked Steamed Rice: Quinoa, Cauliflower rice
Equipment Needed
- Large Skillet or Wok
- Mixing Bowl
- Tongs
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Small Saucepan (optional) (optional)
Critical Steps — Do Not Skip
- Coating the chicken evenly with cornstarch
- Frying until the chicken is golden brown and crispy
- Thickening the soy‑mirin‑sake‑honey glaze
- Tossing the chicken in the glaze without breaking the coating
Chef Tips from the Video
- Use boneless thigh meat for juicier results; breast meat can become dry quickly.
- Add a pinch of toasted sesame seeds just before serving for extra texture.
- For a glossy finish, finish the glaze with a drizzle of a few drops of sesame oil.
Troubleshooting
Chicken is not crispy after frying.
Make sure the chicken is dry before coating and keep the oil hot enough (around 350°F). Fry in a single layer without crowding the pan.
Sauce stays watery and never thickens.
Increase the heat slightly and simmer longer, or add an extra teaspoon of cornstarch mixed with a little water (slurry).
Sauce is too salty.
Add a splash of water or a little extra honey to balance the saltiness, and consider using low‑sodium soy sauce next time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken (without rice) for up to 1 month; reheat in a skillet.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the glaze up to the thickening stage and refrigerate; reheat gently before adding chicken.
- Coat and freeze the raw chicken pieces; fry directly from frozen for a slightly longer cooking time.
Frequently Asked Questions
What is the cultural significance and history of soy glazed chicken in Japanese cuisine?
Soy‑based glazes have been used in Japanese cooking for centuries, originally to preserve fish and meat. The sweet‑savory balance of soy sauce, mirin, and honey reflects the classic Japanese flavor profile of umami and subtle sweetness, often seen in dishes like teriyaki.
What are the traditional regional variations of soy glazed chicken in Japan?
In Kansai, the glaze may include a higher proportion of mirin for extra sweetness, while in the Kanto region, sake is emphasized for a drier finish. Some regions add grated daikon or yuzu zest for a bright contrast.
How is soy glazed chicken traditionally served in Japan?
It is commonly served over a bed of steamed rice or alongside pickled vegetables (tsukemono). In home settings, it may be garnished with sliced scallions and toasted sesame seeds.
What occasions or celebrations feature soy glazed chicken in Japanese culture?
Soy glazed chicken is a popular dish for casual family meals and izakaya gatherings. It is also served during New Year’s celebrations (osechi) in a simplified form, representing prosperity and good flavor.
What other Japanese dishes pair well with soy glazed chicken?
Pair it with miso soup, a simple cucumber sunomono salad, and pickled ginger. A side of sautéed greens such as spinach with sesame (goma‑ae) complements the sweet‑savory glaze.
What makes soy glazed chicken special in Japanese‑inspired cooking?
The dish showcases the hallmark Japanese balance of salty soy, sweet mirin/honey, and aromatic sake, creating a glossy glaze that clings to the chicken while keeping the meat tender and juicy.
What are the most common mistakes to avoid when making soy glazed chicken?
Common errors include coating the chicken while it’s wet (which prevents crispness), overcrowding the pan (causing steaming instead of frying), and cooking the glaze at too low a heat, which leaves it watery.
Why does this soy glazed chicken recipe use mirin and sake instead of plain sugar?
Mirin and sake add depth of flavor—mirin contributes gentle sweetness and a slight acidity, while sake enhances umami and helps the glaze glaze evenly without becoming overly cloying, which plain sugar cannot achieve.
Can I make soy glazed chicken ahead of time and how should I store it?
Yes, you can prepare the glaze up to the thickening stage and refrigerate it for up to 2 days. Reheat gently, then toss the already‑fried chicken in the warm glaze just before serving.
What does the YouTube channel Genius Eats specialize in?
The YouTube channel Genius Eats focuses on quick, approachable Asian‑inspired recipes that can be made at home with minimal equipment, emphasizing clear step‑by‑step visuals and time‑saving techniques.
How does the YouTube channel Genius Eats' approach to Japanese cooking differ from other cooking channels?
Genius Eats blends traditional Japanese flavor foundations with modern, fast‑track methods, often using pantry‑friendly shortcuts while still respecting authentic taste balance, unlike channels that either stick strictly to traditional methods or overly simplify the cuisine.
Last updated: August 28, 2026
