Soy Sauce Glazed Chicken with Rice
This soy sauce glazed chicken is a quick and flavorful weeknight dinner that’s ready in under 30 minutes. Juicy chicken is seared until golden, then simmered in a glossy glaze made with soy sauce, dark soy, oyster sauce, and brown sugar. The result is a savory-sweet dish that’s better than takeout and pairs perfectly with rice or noodles. With simple ingredients, minimal prep, and easy cleanup, it’s a family-friendly recipe you’ll want to make again and again.
Equipment
- 1 Dutch oven
Ingredients
- 2 chicken thighs or breasts for a leaner option
- Salt and black pepper to taste
- 2 tablespoons potato starch or cornstarch
For the Soy Sauce Glaze
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon rice wine or dry sherry
- 3 garlic cloves
To Serve
- Steamed rice
- Sesame seeds
- Sliced curly green onions
Instructions
- Gather Ingredients: Prepare all your ingredients ahead of time to keep the cooking process smooth and efficient.
- Make the Sauce: In a bowl, whisk together soy sauce, dark soy sauce, oyster sauce, brown sugar, sesame oil, and a splash of rice wine until smooth. Set aside—this will be your glossy glaze.Tip: Regular soy sauce adds flavor, dark soy sauce gives color, and oyster sauce creates that rich, shiny finish.
- Prepare the Chicken: Season both sides of the chicken with salt and pepper. Lightly coat with potato starch and press it down so it sticks—this helps the chicken develop a beautiful golden crust.
- Sear the Chicken: Heat a little oil in a pan until hot (about 370°F). Sear the chicken for about 4 minutes on one side, then flip and cook another 4 minutes until golden and crisp. This step locks in flavor and keeps the meat juicy.
- Add the Sauce: Pour in the prepared glaze and add the garlic cloves. Cover and cook for 2 minutes, then flip the chicken, cover again, and cook 2 more minutes. The sauce should now be glossy and coat the chicken beautifully.
- Rest and Slice: Turn off the heat and transfer the chicken to a cutting board. Let it rest for a few minutes, then slice into strips—you’ll see just how juicy it is inside.
- Serve: Serve over warm rice, sprinkle with sesame seeds, and finish with sliced curly green onions.
Notes
- Hot Pan = Crispy Chicken – Make sure your pan is hot before searing.
- Don’t Skip the Resting Step – Resting locks in juices before slicing.
- Double the Sauce – If you love extra glaze over your rice, make a little more sauce.
Nutrition
Calories: 420kcal
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