Wow … the Best soy glazed chicken in 20 minutes
Wow … the BEST soy glazed chicken in 20 minutes is a easy Chinese recipe that serves 2. 350 calories per serving. Recipe by TIFFYCOOKS on YouTube.
Prep: 7 min | Cook: 11 min | Total: 23 min
Cost: $6.20 total, $3.10 per serving
Ingredients
- 500 g Boneless Skinless Chicken Breast (cut into bite‑size pieces)
- 1 tsp Salt
- ½ tsp Black Pepper (freshly ground)
- 2 Tbsp Corn Starch (for a thin coating)
- 2 Tbsp Soy Sauce (low‑sodium preferred)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Honey
- ½ tsp Five‑Spice Powder
- 3 cloves Garlic (minced)
- 2 Tbsp Vegetable Oil (high smoke‑point oil for frying)
Instructions
Season the Chicken
Place the chicken pieces in a mixing bowl, sprinkle with salt and black pepper, and toss to coat evenly.
Time: PT2M
Coat with Corn Starch
Add the corn starch to the seasoned chicken and toss until each piece has a thin, even layer. Shake off excess starch before cooking.
Time: PT2M
Prepare the Glaze
In a small bowl combine soy sauce, oyster sauce, honey, five‑spice powder, and minced garlic. Stir until honey dissolves.
Time: PT2M
Fry the Chicken
Heat vegetable oil in the skillet over medium‑high heat (about 350°F). Add the chicken in a single layer and fry for 4 minutes on each side, until golden brown and cooked through.
Time: PT8M
Temperature: 350°F
Set Chicken Aside
Transfer the fried chicken to a clean plate and keep warm.
Time: PT0.5M
Simmer the Glaze
Pour the prepared sauce into the same skillet, scraping up any browned bits. Bring to a gentle simmer for about 30 seconds until slightly thickened.
Time: PT0.5M
Glaze the Chicken
Return the chicken to the skillet, toss to coat, and cook on high heat for 1‑2 minutes until the glaze clings and becomes glossy.
Time: PT2M
Temperature: High
Nutrition Facts
- Calories
- 350
- Protein
- 28 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Gluten (soy sauce), Contains meat
Allergens: Soy, Shellfish (oyster sauce), Honey
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Breast: Chicken thigh fillets, Pork tenderloin
- Instead of Black Pepper: White pepper
- Instead of Corn Starch: All‑purpose flour, Potato starch
- Instead of Soy Sauce: Tamari
- Instead of Oyster Sauce: Hoisin sauce (will change flavor)
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Five‑Spice Powder: Ground cinnamon + star anise blend
- Instead of Garlic: Garlic paste (½ tsp), Shallots (1 small, minced)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Skillet or Frying Pan
- Mixing Bowl
- Tongs or Spatula
- Measuring Spoons
- Knife & Cutting Board
Critical Steps — Do Not Skip
- Coating the chicken with a thin layer of corn starch.
- Frying the chicken without overcrowding the pan.
- Simmering the glaze just long enough to thicken but not burn.
- Tossing the chicken in the hot glaze for a glossy finish.
Chef Tips from the Video
- Use a high smoke‑point oil like peanut or canola for a cleaner fry.
- For extra shine, finish with a drizzle of sesame oil right before serving.
- Serve over steamed jasmine rice or sautéed bok choy for a complete meal.
Troubleshooting
Chicken is soggy instead of crisp.
Make sure the oil is hot before adding chicken and avoid crowding the pan. Pat the chicken dry before coating with corn starch.
Glaze is too thin and runs off the chicken.
Simmer the sauce a little longer to reduce, or add ½ tsp cornstarch dissolved in 1 Tbsp water and cook until thickened.
Garlic burns and makes the sauce bitter.
Add the garlic to the sauce after the oil is removed from heat, or lower the temperature while simmering.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet to retain crispness.
Freezer: Not recommended; the glaze may become watery after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the glaze in advance and store it in a sealed jar for up to 3 days.
- Season and coat the chicken, then refrigerate for up to 12 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of soy glazed chicken in Chinese cuisine?
Soy glazed chicken is a modern home‑cooking adaptation of classic Cantonese stir‑fry techniques where soy‑based sauces are used to create a glossy, sweet‑savory coating. It reflects the Chinese love for balancing umami, sweetness, and aromatic spices in quick weeknight dishes.
What are the traditional regional variations of soy glazed chicken in Chinese cuisine?
In Guangdong (Cantonese) cooking, the glaze often includes Shaoxing wine and a touch of sugar, while Sichuan versions may add chili oil for heat. Northern Chinese recipes might use a thicker wheat‑flour slurry instead of corn starch.
How is soy glazed chicken traditionally served in China?
It is typically served hot, directly from the wok, over steamed white rice or alongside stir‑fried vegetables. The dish is meant to be eaten immediately to enjoy the crisp coating and glossy sauce.
What occasions or celebrations is soy glazed chicken associated with in Chinese culture?
While not tied to a specific festival, soy‑based glazed meats are popular during family gatherings and Lunar New Year meals because the glossy appearance symbolizes prosperity and the sweet flavor represents good fortune.
What other Chinese dishes pair well with soy glazed chicken from the YouTube channel TIFFYCOOKS?
Pair it with TIFFYCOOKS’ quick garlic bok choy, steamed jasmine rice, or a simple cucumber salad dressed with rice vinegar for a balanced meal.
What are the most common mistakes to avoid when making soy glazed chicken from TIFFYCOOKS?
Common errors include overcrowding the pan, which steams rather than fries the chicken, and over‑cooking the glaze, which can turn bitter. Also, using too much corn starch creates a gummy coating.
Why does the TIFFYCOOKS soy glazed chicken recipe use corn starch instead of flour for the coating?
Corn starch creates a lighter, crisper crust and dissolves quickly, allowing the glaze to cling without becoming pasty. Flour would absorb more oil and make the coating heavier.
Can I make the soy glazed chicken ahead of time and how should I store it?
Yes, you can prepare the glaze and coat the chicken up to 12 hours ahead. Store the coated chicken in the refrigerator, then fry and glaze just before serving to retain crispness.
What texture and appearance should I look for when the soy glazed chicken is done?
The chicken should be golden‑brown and slightly crisp on the outside, while the glaze should be glossy, clinging to each piece without pooling. The interior should be fully cooked but still juicy.
How do I know when the soy glaze is done cooking in the TIFFYCOOKS recipe?
The glaze is ready when it thickens enough to coat the back of a spoon and becomes slightly syrupy after about 30 seconds of simmering. It should not bubble vigorously or turn dark.
What does the YouTube channel TIFFYCOOKS specialize in?
The YouTube channel TIFFYCOOKS specializes in fast, approachable Asian‑inspired home cooking, focusing on 20‑minute meals that use everyday ingredients and simple techniques.
How does the YouTube channel TIFFYCOOKS' approach to Chinese cooking differ from other Chinese cooking channels?
TIFFYCOOKS emphasizes ultra‑quick preparation, minimal equipment, and clear step‑by‑step narration, whereas many other Chinese cooking channels often showcase more elaborate, traditional techniques and longer cooking times.
Last updated: August 28, 2026
