Sticky Ginger Soy Glazed Chicken

This easy Sticky Ginger Soy Glazed Chicken features a simple marinade that turns into a sticky and delicious glaze once cooked.

Prep time: PT40M

Cook time: PT20M

Total time: PT60M

Rating

4.65 stars (200 reviews)

Keywords

Easy Dinner, sticky ginger soy glazed chicken

Ingredients

¼ cup brown sugar ($0.12)
3 Tbsp soy sauce ($0.15)
2 garlic cloves (minced, $0.08)
1 Tbsp fresh ginger (grated, $0.05)
black pepper (freshly cracked, $0.05)
1 Tbsp cooking oil ($0.04)
8 chicken thighs (boneless, skinless, (about 1.75 lbs total) $6.09)
½ Tbsp cooking oil ($0.02)
2 green onions (sliced, $0.20)
1 tsp sesame seeds ($0.10)

Cuisine

American
Asian

Steps

Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil.
Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet.
Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*.
Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

Nutitrion

Serving Size: 1 serving
Calories: 192 kcal
Carbohydrates: 8 g
Protein: 23 g
Fat: 7 g
Sodium: 480 mg

Reviews

Cameron Wilby on 2026-06-06 (5 stars):
In. (wait for it…) CREDIBLE!!
Paula on 2026-04-06 (5 stars):
This is one of the few recipes that everyone in my large family (including men and children) will eat, and we have it at least once a month. It's absolutely delicious as written, although we always double the marinade and use dark soy sauce.
Gum Parker on 2026-04-02 (5 stars):
Absolutely delicious! I subbed the Soy Sauce using Worcestershire Sauce and Balsamic Vinegar. 1 tablespoon of Worcestershire and 1 tablespoon of Balsamic Vinegar will give you 2 tablespoons of a soy sauce alternative for anyone interested. I also added a pinch of salt being soy sauce generally has more salt than my substituted version. This is my second time making this recipe. My family loves it!!
Angeline on 2026-01-11 (5 stars):
I followed the recipe exactly and it was delicious! I will be doing this again and again with the cucumber and mango salad. I only wish I had the sesame seeds to make it look - chefs kiss!!
Renee Fowler on 2025-07-23 (5 stars):
This is one of my favorites. I do triple/quadruple the sauce because we LOVE the sauce over rice. I do add broccoli or other veggies sometimes because they are even better covered in this sauce.
Melinda on 2025-05-31 (5 stars):
Amazing recipe!!!! We love it so so much. Flavorful, tender chicken. Easy and just so good. I have tweaked it a bit… I add chili flakes for heat and I sauté broccolini, snow peas and those little sweet peppers before (and in the same pan) I cook the chicken. We also make sticky rice ‘cause… sticky rice!! Yum. Before serving I add the veggies to the chicken and sauce in the pan so everything is coated with that lovely sauce. And yes, I bring the marinade to a boil and reduce a bit. I also use low sodium soy sauce because when the marinade is reduced it can get a bit salty. But oh baby! This is my new favorite thing to eat! Thank you!!! Cheers all!!!! P.S. I have been know to triple the marinade… double at the very least!
Teresa on 2025-05-27 (5 stars):
I made only a couple of changes. I doubled the sauce recipe, but I didn't want to risk a strong soy sauce flavor so I used 2/3 of the soy sauce called for and then 1/3 oyster sauce (4 TB soy and 2 TB oyster). I didn't have fresh ginger so I just minced some freeze-dried ginger and that worked fine. I followed all the instructions, marinated for 30 minutes after pounding the chicken breasts thinner. The chicken had wonderful color and texture and the sauce was fantastic, I was glad I doubled it. Topped with the recommended sesame seeds and green onion, not one morsel of this chicken was left, nor one drop of the sauce. This was restaurant quality and I will definitely be making it again. Thank you for the great recipe.
Jess on 2025-03-12 (5 stars):
How would you suggest preparing this and then freezing?
Suzanne on 2024-12-22 (5 stars):
This is one of my husband's top 5 favorite meals. He asks for it at least a couple times a month.
Maegan R. on 2024-09-29 (5 stars):
This is a simply but very delicious recipe! I've used this once before to meal prep and was very happy with how the chicken held up for four days out of the week. This will be added to my chicken recipe rotation. Thank you for sharing it!
Zandria on 2024-07-05 (5 stars):
A little on the sweet side but was very good!
Susan Nellis on 2024-06-11 (5 stars):
Thank you for sharing! My dinner turned out perfectly ❣️ Pretty as the picture. Thank you for the hints and suggestions.
Athena Seay on 2024-01-16 (5 stars):
My husband said this was the best ever recipe! He is a chicken thigh expert too 🥰 It was so easy! Thank you for sharing this recipe.
Emma Alabaster on 2024-01-03 (5 stars):
Thank you very much for replying, you're right, there was around a tbsp of glaze left. The recipe is quick, easy and extremely tasty, we thoroughly enjoyed it xx