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
JojoM adapted from Aaron and ClaireQuick and easy Soy Glazed Chicken with crispy skin, savory-sweet sauce, and charred shishito peppers. A perfect weeknight meal.

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
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Ingredients
Main Ingredients
Sauce
Instructions
Prep Vegetables
- 1
Finely chop garlic and grate ginger.
- 2
Slice green onion, separating white and green parts.
- 3
Halve shishito peppers or cut into bite-sized pieces.
Make Sauce
- 1
In a bowl, mix soy sauce, honey, sugar, oyster sauce, mirin, bouillon powder, cornstarch, and water.
- 2
Optionally add chopped dried chili.
Cook Chicken
- 1
Pat chicken dry and season with salt and pepper.
- 2
Coat chicken with cornstarch and shake off excess.
- 3
Heat 2 tbsp oil in a pan over medium-high heat.
- 4
Cook chicken skin-side down until golden, then flip and cook through, about 8 minutes total.
- 5
Remove chicken and set aside.
Build Flavor
- 1
In same pan, sauté garlic, ginger, and white onion parts for 30 seconds.
- 2
Add sauce and bring to a boil for 3 minutes.
- 3
Return chicken to pan and coat with sauce for 1-2 minutes.
- 4
Remove chicken and set aside.
Prepare Garnish
- 1
In another pan, heat 1 tbsp oil over medium-high heat.
- 2
Add shishito peppers, season, and cook until charred, about 3 minutes.
Assemble and Serve
- 1
Divide rice into bowls and top with chicken.
- 2
Drizzle with sauce and add shishito peppers, sesame seeds, green onions, and soft-boiled eggs if using.
Nutrition Facts
Serving Size: 1 bowl (with rice)
* 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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