Soy Glazed Chicken

If you need another easy dinner that feels a little special but still comes together fast, this Chili Soy Chicken is the one to keep in your rotation.

The chicken is pan-fried until golden, then coated in a glossy soy-based sauce that’s savory, slightly sweet, tangy, and completely irresistible. What I really love about this recipe is that the spice level is totally customizable. A few dried chilies adds a really nice kick and jazzes up the flavour, but without the chili, the kids will love it too.

I’ve made this a few times in the past week and my daughter is not complaining — she’s even asking to pack it for lunch. Either way, don’t skip the shredded scallions on top. They add freshness, crunch, and make the whole dish feel extra restaurant-style.

Ingredients

For the chicken

• 4–6 boneless chicken thighs
• Salt & black pepper, to season
• Cornstarch, for coating
• 4 tbsp oil

For the sauce

• 2–4 dried chilies, cut into pieces with seeds removed (I used Chinese dried chilies, but any kind will work).
  • You can also omit the chilies for a non-spicy version
• 4 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp clear rice vinegar
• 1 tbsp oyster sauce
• 2 tbsp light brown sugar
• 2 tbsp water
• 2 tsp cornstarch

For serving

• 2 scallions, thinly shredded — soaked in cold water to curl and crisp

How to Make Chili Soy Chicken

1. Prep the chicken: Pat the thighs dry and make a few shallow cuts on the meat side. Season both sides with salt and pepper, then dust lightly with cornstarch. Let sit for a few minutes.

2. Make the sauce: Combine soy sauce, mirin, rice vinegar, oyster sauce, brown sugar, water, and cornstarch in a bowl. Stir until the sugar dissolves and everything is well mixed.

3. Prep the scallions: Thinly shred the scallions lengthwise and soak in cold water. This keeps them crisp and makes them curl up beautifully — a simple step that makes the dish look restaurant-level.

4. Pan-fry the chicken: Heat oil over medium heat. Place chicken skin-side down and cook for about 5 minutes until golden. Flip and cook another 5 minutes until cooked through. Set aside.

5. Infuse the oil with chili: Pour off most of the oil, leaving about 1 tablespoon. Lower the heat and add the dried chilies. Fry briefly until fragrant and the oil turns a light red.

6. Thicken the sauce: Give the sauce a stir (the cornstarch settles), then pour it into the pan over medium heat. Stir constantly until it bubbles and thickens enough to coat the back of a spatula.

7. Coat and serve: Return the chicken to the pan and spoon the sauce all over. Cook for 2 more minutes so the glaze clings. Slice, top with drained scallions, and serve immediately.

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• To reheat, warm it gently in a pan over low heat or microwave until heated through. If the sauce thickens too much in the fridge, add a small splash of water while reheating.

What to Serve It With

This chili soy chicken is delicious with a refreshing side like Chinese smashed cucumber salad or some simple stir-fried greens. The sauce is so good spooned over rice, so definitely serve it with something that can soak it all up. It also pairs really well with mashed potatoes, fries, or even a bun.