Soy glazed chicken: tender, savory, and perfectly caramelized!

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 6‑8 oz each)
• 2 tablespoons Cornstarch (for dredging)
• 2 tablespoons Dark Soy Sauce (adds color and depth)
• 2 tablespoons Light Soy Sauce (provides salty base)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (fresh, minced)
• 1 tablespoon Honey (liquid sweetener)
• ½ teaspoon Five‑Spice Powder (Chinese five‑spice blend)
• 2 tablespoons Vegetable Oil (for pan‑frying)
• 2 cups Cooked White Rice (steamed, for serving)
• ½ cup Cucumber (thinly sliced, optional garnish)
• 2 tablespoons Scallions (thinly sliced, optional garnish)
• 1 teaspoon Sesame Seeds (toasted, optional garnish)

Instructions

1. Dredge the Chicken

   Pat the chicken thighs dry with paper towels, then place 2 Tbsp cornstarch in a mixing bowl. Dredge each thigh, shaking off excess, and set aside on a plate.

   Time: PT5M

2. Prepare the Glaze

   In a second bowl combine 2 Tbsp dark soy sauce, 2 Tbsp light soy sauce, minced garlic, minced ginger, 1 Tbsp honey, and ½ tsp five‑spice powder. Whisk until honey dissolves and the mixture is uniform.

   Time: PT5M

3. Cook the Chicken

   Heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat. Add the dredged thighs and cook 5 minutes per side, or until the skin is deep golden and the meat registers 165°F (74°C) inside.

   Time: PT10M

   Temperature: Medium‑high

4. Glaze the Chicken

   Reduce heat to medium, pour the prepared glaze into the same skillet (it will sizzle). Stir gently and simmer for about 3‑5 minutes, allowing the sauce to thicken and coat the chicken. Turn the thighs a few times so each side gets a glossy coating.

   Time: PT5M

   Temperature: Medium

5. Slice and Serve

   Transfer the glazed thighs to a cutting board, slice against the grain, and arrange over a bowl of steamed rice. Garnish with sliced cucumber, scallions, and toasted sesame seeds if desired.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g