RecipeShare
soy glazed chicken
Korean chicken
shishito peppers
quick dinner
Chicken thigh
07 April 2025

Soy Glazed Chicken

JojoM adapted from Aaron and Claire

Soy Glazed Chicken Image

Quick and easy Soy Glazed Chicken with crispy skin, savory-sweet sauce, and charred shishito peppers. A perfect weeknight meal.

Soy Glazed Chicken

JojoM adapted from Aaron and Claire

Quick and easy Soy Glazed Chicken with crispy skin, savory-sweet sauce, and charred shishito peppers. A perfect weeknight meal.

Soy Glazed Chicken image
soy glazed chicken
Korean chicken
shishito peppers
quick dinner
Chicken thigh
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4

Chef's Tips

  • For extra crispiness, make sure to pat the chicken dry before coating with cornstarch.

  • The sauce can be made ahead and stored in the fridge for convenience.

  • Optional chili adds a mild kick—adjust to your heat preference.

Tools Used

Pan

Mixing Bowl

Measuring Spoons

Knife

Cutting Board

Spatula

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Ingredients

USMetric

Main Ingredients

Sauce

Instructions

Prep Vegetables

  1. 1

    Finely chop garlic and grate ginger.

  2. 2

    Slice green onion, separating white and green parts.

  3. 3

    Halve shishito peppers or cut into bite-sized pieces.

Make Sauce

  1. 1

    In a bowl, mix soy sauce, honey, sugar, oyster sauce, mirin, bouillon powder, cornstarch, and water.

  2. 2

    Optionally add chopped dried chili.

Cook Chicken

  1. 1

    Pat chicken dry and season with salt and pepper.

  2. 2

    Coat chicken with cornstarch and shake off excess.

  3. 3

    Heat 2 tbsp oil in a pan over medium-high heat.

  4. 4

    Cook chicken skin-side down until golden, then flip and cook through, about 8 minutes total.

  5. 5

    Remove chicken and set aside.

Build Flavor

  1. 1

    In same pan, sauté garlic, ginger, and white onion parts for 30 seconds.

  2. 2

    Add sauce and bring to a boil for 3 minutes.

  3. 3

    Return chicken to pan and coat with sauce for 1-2 minutes.

  4. 4

    Remove chicken and set aside.

Prepare Garnish

  1. 1

    In another pan, heat 1 tbsp oil over medium-high heat.

  2. 2

    Add shishito peppers, season, and cook until charred, about 3 minutes.

Assemble and Serve

  1. 1

    Divide rice into bowls and top with chicken.

  2. 2

    Drizzle with sauce and add shishito peppers, sesame seeds, green onions, and soft-boiled eggs if using.

Comments & Reviews

  • Marcus T.

    4/8/2025

    This was absolutely delicious! The sauce was the perfect balance of sweet and salty, and the crispy skin on the chicken was *chef's kiss*. Served it with jasmine rice and everyone went back for seconds!

  • Bella R.

    4/9/2025

    Loved the idea of using shishito peppers—gave it a fun twist. I swapped the chicken for tofu and still turned out great with a crispy crust. Definitely saving this for Meatless Mondays.

  • Jayden K.

    4/10/2025

    Super easy to follow and packed with flavor. I made the sauce the night before and it made dinner prep so fast. Will try it next with broccoli or bok choy!

  • Anika D.

    4/11/2025

    A solid recipe. I did find the sauce a bit salty for my taste, so I reduced the soy sauce to 2 tbsp and added a splash more water. Turned out just right!

  • Chloe M.

    4/11/2025

    My kids devoured this! I skipped the chili and added a touch of brown sugar instead of honey. Crispy skin with sticky glaze—what’s not to love?

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Nutrition Facts

Serving Size: 1 bowl (with rice)

Calories 560
% Daily Value*
Total Fat 25g32%
Saturated Fat 10g50%
Trans Fat 0g
Cholesterol 140mg47%
Sodium 1250mg54%
Total Carbohydrates 47g17%
Dietary Fiber 3g11%
Sugars 10g
Protein 36g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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