Sticky Ginger Soy Glazed Chicken
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
8 pieces
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Calories
19148 kcal
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Course
Main Course, Others
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Cuisine
Asian, International
Sticky Ginger Soy Glazed Chicken
Description
Sticky Ginger Soy Glazed Chicken features boneless, skinless chicken thighs marinated in a blend of brown sugar, soy sauce, fresh garlic, and freshly grated ginger. The marinade tenderizes and flavors the meat with sweetness balanced by savory soy and pungent aromatics. After marinating, the chicken is pan-seared to develop caramelized crusts on each side, cooking through for juicy meat.
Once the chicken is removed, the leftover marinade is brought to a rolling boil in the skillet, transforming into a sticky glaze that adheres to the chicken when brushed on. This glaze enhances the overall texture and mouthfeel, adding richness and shine.
Serving garnishes such as thinly sliced green onions and toasted sesame seeds provide a fresh contrast and delicate nutty flavor. This chicken fits well as a main dish for dinner alongside steamed rice or vegetables.
Food safety is addressed by thoroughly boiling the used marinade to kill any bacteria from the raw chicken. It's recommended to cook the marinade immediately after use and not to store it uncooked for later.
Ingredients
MARINADE
- 1/4 cup brown sugar $0.16
- 3 Tbsp soy sauce $0.26
- 2 cloves garlic $0.16
- 1 Tbsp fresh ginger $0.05, grated
- black pepper $0.05, freshly cracked
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
CHICKEN
- 8 chicken thigh $7.10, boneless, skinless, about 1.75 lbs total
- 1/2 Tbsp neutral cooking oil $0.02, generic cooking oil
GARNISHES (optional)
- 2 green onions $0.17
- 1 tsp sesame seeds $0.07
Instructions
- Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
- When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
- Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.
Notes
- Used marinade must be boiled to ensure all bacteria from raw chicken are killed before consuming as glaze.
- Do not store unused marinade uncooked; prepare glaze immediately after cooking chicken.
- For extra glaze, double the marinade quantity, using half for marinating and the other half for reducing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 19148 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 191.48kcal | 10% |
| Carbohydrates | 7.78g | 3% |
| Protein | 17.59g | 35% |
| Fat | 10.38g | 16% |
| Sodium | 596.44mg | 25% |
| Fiber | 0.23g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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