Today, let’s make Soy Glazed Chicken. This is one of those meals I often make at home, especially when I’m busy. Yes, it’s that quick and easy, and super delicious. Once you try it, you’ll see yourself making it over and over again. Alright, let’s get started!
Soy Glazed Chicken (3-4 servings)
Ingredients:
- 5 cloves garlic
- 2 tsp (8g) grated ginger
- 1 green onion
- 2 cups shishito peppers
- 600g (1.3 lb) boneless, skin-on chicken thighs
- Kosher salt and black pepper, to taste
- 1/4 cup cornstarch, to coat
- 3 tbsp neutral-tasting oil, divided
- 3-4 cups hot rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
- Soft-Boiled Eggs (optional), to serve
Sauce:
- 2.5 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sugar
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1 tbsp chicken bouillon powder
- 1 tsp cornstarch
- 1/2 cup (120ml) water
- 1 dried chili or peperoncino (optional), finely chopped
Instructions:
PREP VEGETABLES
1. Finely chop the garlic cloves. Grate a small knob of ginger (2 tsp).
2. Thinly slice the green onion, separating the white and green. Cut the shishito peppers in half or bite-sized pieces.
MAKE SAUCE
1. In a small container, mix together the soy sauce, honey, sugar, oyster sauce, mirin, chicken bouillon powder, cornstarch, and water.
2. Optionally, add 1 finely chopped dried chili (or peperoncino).
MAKE SOY GLAZED CHICKEN
1. Pat dry the chicken with paper towel. Lightly season both sides with salt and pepper. Coat them with cornstarch, making sure it’s evenly coated and shake off the excess.
2. In a pan, heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, place the chicken skin-side down. Once the bottom turns golden brown, flip and cook the other side. (The total cooking time will be about 8 minutes.) Once the chicken is cooked through, remove from the pan and set aside.
3. Into the same pan, throw in the garlic, ginger, and white parts of the green onions. Saute for 30 seconds or until fragrant.
4. Pour in the sauce. Bring it to a boil over medium-high heat. After 3 minutes, add the chicken back in. Continue flipping the chicken for a minute or two. (There will be a lot of sauce in the pan, but we’ll drizzle some of that sauce at the end, so don’t worry.) Take out the chicken and set aside.
PREPARE GARNISH
In another pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the shishito peppers and salt and pepper to taste. Cook for 3 minutes or until nice and charred.
ASSEMBLE
1. To serve, divide the rice into serving bowls. Place the chicken on top. Drizzle with some sauce in the pan.
2. Add some shishito peppers, sesame seeds, green onion, and Soft-Boiled Egg (if using). Enjoy!
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Ingredients
5 cloves garlic
2 tsp (8g) grated ginger
1 green onion
2 cups shishito peppers
600g (1.3 lb) boneless, skin-on chicken thighs
Kosher salt and black pepper, to taste
1/4 cup cornstarch, to coat
3 tbsp neutral-tasting oil, divided
3-4 cups hot rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish
Soft-Boiled Eggs (optional), to serve
- Sauce:
2.5 tbsp soy sauce
1 tbsp honey
1 tbsp sugar
2 tbsp oyster sauce
1 tbsp mirin
1 tbsp chicken bouillon powder
1 tsp cornstarch
1/2 cup (120ml) water
1 dried chili or peperoncino (optional), finely chopped
Directions
- Prep Vegetables
- Finely chop the garlic cloves. Grate a small knob of ginger (2 tsp).
- Thinly slice the green onion, separating the white and green. Cut the shishito peppers in half or bite-sized pieces.
- Make Sauce
- In a small container, mix together the soy sauce, honey, sugar, oyster sauce, mirin, chicken bouillon powder, cornstarch, and water. Optionally, add 1 finely chopped dried chili (or peperoncino).
- Make Soy Glazed Chicken
- Pat dry the chicken with paper towel. Lightly season both sides with salt and pepper. Coat them with cornstarch, making sure it’s evenly coated and shake off the excess.
- In a pan, heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, place the chicken skin-side down. Once the bottom turns golden brown, flip and cook the other side. (The total cooking time will be about 8 minutes.) Once the chicken is cooked through, remove from the pan and set aside.
- Into the same pan, throw in the garlic, ginger, and white parts of the green onions. Saute for 30 seconds or until fragrant.
- Pour in the sauce. Bring it to a boil over medium-high heat. After 3 minutes, add the chicken back in. Continue flipping the chicken for a minute or two. (There will be a lot of sauce in the pan, but we’ll drizzle some of that sauce at the end, so don’t worry.) Take out the chicken and set aside.
- Prepare Garnish
- In another pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the shishito peppers and salt and pepper to taste. Cook for 3 minutes or until nice and charred.
- Assemble
- To serve, divide the rice into serving bowls. Place the chicken on top. Drizzle with some sauce in the pan. Add some shishito peppers, sesame seeds, green onion, and soft-boiled egg (if using). Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
