Table of Contents
- Sweet and Salty Honey and Soy Sauce Chicken Glaze That Caramelizes Into a Sticky Coating
- How To Cook Honey Soy Glazed Chicken Thighs
- How To Keep The Chicken Soft And Juicy
- The Combination of Light and Dark Soy Sauce
- Sticky Umami Honey Soy Glaze Technique
- Similar Recipes on flaevor.com
- Recipe: Honey Soy Glazed Chicken Thighs
Sweet and Salty Honey and Soy Sauce Chicken Glaze That Caramelizes Into a Sticky Coating
The perfect balance of sweet and salty, Honey Soy Glazed Chicken Thighs is a dish with rich umami flavors, brightened by the freshness of ginger, garlic, and a hint of spice from Sriracha. The sticky glaze that forms on the crispy skin of the chicken thighs is created by the combination of honey, soy sauce, and a touch of oyster sauce for depth. Perfect for a quick yet impressive lunch or dinner and pairs well with rice, noodles or vegetables.
How To Cook Honey Soy Glazed Chicken Thighs
Traditional recipes often require the chicken thighs to be marinated overnight for deeper flavor. However, this quick and efficient version brings you a perfectly glazed, crispy chicken in under 35 minutes. The thighs are pan-fried to create a crispy skin. The sauce is then added and ‘poached’ to create a sticky, thick glaze.
How To Keep The Chicken Soft And Juicy
The secret to soft and juicy chicken lies in the cut of the meat. The best cut for this dish is boneless chicken thighs. Thighs have a higher fat content than breast meat, making them more forgiving during high-heat cooking. The skin crisps up beautifully in the pan, locking in moisture while keeping the chicken tender. Plus, the layer of fat under the skin helps to retain juiciness even during slow cooking, ensuring the meat stays succulent.
The Combination of Light and Dark Soy Sauce
In Asian cuisine, light and dark soy sauces are often used together to create depth and complexity. Light soy sauce provides a sharper, more umami-forward flavor, while dark soy sauce adds richness, color, and a subtle sweetness. By combining both in this recipe, you get a sauce that is perfectly balanced—salty yet sweet, with layers of savory flavor that enhance the natural richness of the chicken thighs.
Sticky Umami Honey Soy Glaze Technique
The key to this dish lies in the technique used to make the sticky honey-soy glaze. Start by combining all the sauce ingredients: light and dark soy sauce, honey, oyster sauce, chopped ginger, garlic, rice wine vinegar and a dash of Sriracha. After frying the chicken thighs, pour the sauce over the meat and bring to a boil before reducing to a simmer. This allows the sauce to thicken and caramelise, coating the chicken with a rich, shiny glaze. The rich umami flavours of both soy sauces blend harmoniously with the sweetness of the honey, while the Sriracha adds just the right amount of heat. Any sauce left in the pan can be served on the side or used on cooked vegetables such as broccoli, beans or cabbage.
Similar Recipes on flaevor.com
- Basil Chicken Stir Fry
- Sticky Miso Chicken Strips and Coleslaw
- Karaage Chicken Schnitzel with Soy Celeriac Remoulade
Recipe: Honey Soy Glazed Chicken Thighs
Crispy pan-fried chicken thighs coated in a rich sticky soy and honey glaze
Honey Soy Glazed Chicken Thighs
Ingredients
- 4 chicken thigh fillets, bone out and skin on
- 1 tbsp rice wine vinegar
- Sea salt flakes
- 1 heaped tbsp of cornflour
- Chopped chives or spring onion for garnish
Honey Soy Glaze
- 1.5 tbsp light soy sauce
- 1 tbsp dark soy sauce (*refer to recipe notes)
- 1 tbsp oyster sauce
- 2 tsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp sriracha (or tomato ketchup for a non-spicy version)
- 1 tbsp minced ginger
- 2 cloves garlic minced, or 2 tsp garlic powder
- 1/2 tsp black pepper
- 40ml water
Suggested Side Dishes
- Rice
- Crispy Fried Eggs
- Cucumber Salad
Instructions
- Using a meat mallet, lightly pound the chicken thighs to an even thickness. Sprinkle with rice wine vinegar and a pinch of sea salt. Massage the meat to coat it evenly, then dust with cornflour and massage again to ensure even coverage.
- Prepare the honey soy glaze: In a small bowl, mix together all glaze ingredients and stir well until combined.
- Heat a frying pan over medium heat. Place the chicken thighs skin-side down in the hot pan and fry until golden brown and crispy. Flip the chicken over and pour the prepared honey-soy glaze over the thighs, ensuring they are well-coated. Bring the glaze to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, basting the chicken with the glaze every few minutes until the sauce thickens to a sticky glaze.
- Remove the chicken from the pan and allow it to rest for a few minutes before slicing into thick pieces. Serve with steamed rice, and garnish with chopped chives or spring onions. For an added crunch, consider pairing with a cucumber salad or a crispy fried egg.
