What can I substitute for shishito peppers?

You can use bell peppers, green beans, or blistered asparagus for a similar charred flavor.

How do I make this more like a Korean-style dish?

Add 1 tsp gochujang (Korean chili paste) to the sauce for a mildly spicy and smoky flavor boost.

Can I meal prep this dish?

Definitely. Store the chicken and rice separately, and reheat the chicken in a pan or microwave before serving to maintain its texture.

What should I serve with soy glazed chicken?

It pairs well with jasmine rice, steamed vegetables, or a quick cucumber salad for a balanced meal.

Irresistibly Sticky Soy Glazed Chicken with Shishito Peppers

Name: Irresistibly Sticky Soy Glazed Chicken with Shishito Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Garlic cloves; Grated ginger; Green onion; Shishito peppers; Boneless, skin-on chicken thighs; Kosher salt and black pepper; Cornstarch; Neutral-tasting oil; Hot rice; Toasted sesame seeds; Soft-Boiled Eggs; Soy sauce; Honey or light corn syrup; Sugar; Oyster sauce; Mirin; Chicken bouillon powder; Cornstarch; Water; Dried chili or peperoncino

Crispy soy-glazed chicken thighs coated in a glossy sweet-savory sauce with charred shishito peppers. A quick 30-minute meal perfect for weeknights or meal prep.

Soy Glazed Chicken 🍯🍗

If you’re craving a weeknight dinner that’s bold in flavor yet simple to make, this Soy Glazed Chicken hits all the right notes! Think crispy-skinned chicken thighs coated in a sticky, savory-sweet glaze, complemented by charred shishito peppers for that irresistible smoky kick. Inspired by Korean flavors, this dish balances sweet, salty, and umami in every bite — perfect with a bowl of fluffy steamed rice. 🍚

🧄 Why You’ll Love This Recipe

Crispy yet juicy: Cornstarch gives the chicken that perfect golden crust while keeping the inside tender.
Quick & easy: Done in just 30 minutes — perfect for weeknights.
Flavor-packed: The glaze is rich with soy, honey, and oyster sauce, balanced with fresh ginger and garlic.
Versatile: Works with chicken, tofu, or even vegetables like broccoli or mushrooms.

🔪 Step-by-Step Highlights

1. Prep & Marinate

Start by patting the chicken dry (this ensures crispiness!). Coat it lightly with cornstarch, salt, and pepper. Chop your garlic, grate the ginger, and slice your green onions — keeping the white and green parts separate for later.

2. Make the Soy Glaze

In a small bowl, whisk together soy sauce, oyster sauce, mirin, honey, sugar, cornstarch, and water. This creates a thick, glossy sauce that will cling perfectly to your chicken. Optional: add a bit of dried chili for gentle heat 🌶️.

3. Sear the Chicken

In a large pan, heat neutral oil over medium-high heat. Place chicken skin-side down and let it sizzle until the skin turns golden brown and crisp. Flip and cook the other side until done — about 8 minutes total. Set aside and keep warm.

4. Build Flavor

In the same pan, sauté garlic, ginger, and the white part of the green onion for a quick burst of aroma. Pour in your sauce and bring it to a gentle boil until it thickens slightly. Return the chicken to the pan and toss to coat each piece in that glossy, sticky glaze. 😋

5. Char the Shishito Peppers

In a separate pan, quickly blister the shishito peppers until lightly charred. This adds a subtle smoky flavor and a nice contrast to the sweet glaze.

6. Serve & Enjoy

Serve the chicken over hot steamed rice, drizzle with extra sauce, and top with sesame seeds, sliced green onions, and a soft-boiled egg if you’re feeling fancy. 🍳

💡 Tips for Success

✅ Pat chicken dry before coating — moisture is the enemy of crispiness.
✅ Make the sauce ahead of time — it keeps in the fridge for up to 3 days.
✅ Adjust sweetness and saltiness to taste — honey or sugar can mellow out strong soy sauce flavors.
✅ Shishito peppers are mild, but swap with bell peppers or broccoli if unavailable.

⭐ What Readers Are Saying

Marcus T. ⭐⭐⭐⭐⭐
“This was absolutely delicious! The sauce was the perfect balance of sweet and salty. The crispy skin was chef’s kiss.”

Bella R. ⭐⭐⭐⭐
“Used tofu instead of chicken — still amazing! Love the shishito twist for Meatless Mondays.”

Jayden K. ⭐⭐⭐⭐⭐
“Made the sauce a day ahead and dinner came together in minutes. Next time I’ll toss in some broccoli!”

Anika D. ⭐⭐⭐⭐
“A touch salty for me, so I used 2 tbsp soy sauce and a splash of water. Perfect balance!”

Chloe M. ⭐⭐⭐⭐⭐
“My kids devoured it! Crispy, sticky, and flavorful — definitely a repeat recipe.”

🥢 FAQs

Can I use chicken breast instead of thighs?
Yes! Just adjust the cooking time to avoid overcooking. Thighs stay juicier, but breasts work well with this sauce.

What can I substitute for mirin?
Try rice vinegar with a pinch of sugar or honey for a similar sweetness.

How do I make it less salty?
Use low-sodium soy sauce or dilute the sauce with a bit more water.

Can I meal prep this?
Absolutely. Store in the fridge for up to 3 days. Reheat gently and add a splash of water to loosen the glaze.

Is it spicy?
Only if you add chili — the base recipe is mild and family-friendly.

🧘 Final Thoughts

This Soy Glazed Chicken delivers restaurant-quality flavor with minimal effort. The combination of sweet soy glaze, crispy skin, and smoky shishito peppers makes it a dish worth repeating — especially on busy weeknights when you want something fast but fancy. ✨

Enjoy your new go-to dinner that brings Korean-inspired comfort straight to your kitchen! 🇰🇷💛