Easy Pan-Fried Soy Sauce Glazed Chicken

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This easy and delicious recipe for pan-fried chicken uses a soy-based sauce with classic Chinese five spice powder and honey for a wonderfully flavorful dish.

Serve with steamed rice, fried rice or noodles for a complete and satisfying meal in less than 30 minutes.

Easy pan-fried soy sauce glazed chicken served with steamed white rice, kimchi, and fried eggs

What You Will Need

Chicken thighs: I’m using skin-on and bone-in chicken thighs. I cut the meat away from the bone so the chicken lay flatter for faster and even cooking.

Using skin-on and bone-in will give you a more flavorful and juicy dish. The bone helps to keep the meat moist, and the skin becomes crispy when fried.

However, if you're short on time, you can use skinless and boneless chicken thighs, which will cook up quicker.

raw chicken thighs — Bone-in, skin-on chicken thighs

raw chicken thighs with bones — Using a sharp knife, cut the meat away from the bone so that the chicken lay flatter for faster and even cooking.

Salt and Pepper: A very light sprinkle of fine sea salt and ground black pepper to get the flavor going.

Light soy sauce: Light soy sauce is a versatile sauce that is used in many Chinese dishes. Light soy sauce tastes saltier than dark soy sauce. If the bottle isn’t labeled as either light or dark soy sauce, what you have is light soy sauce.

Oyster sauce: Oyster sauce is a thick, savory sauce that adds a rich, umami flavor to chicken. Combined with soy sauce, it creates a flavorful finishing glaze.

Honey: Honey adds sweetness and balances out the savory and salty flavors of soy sauce and oyster sauce. If you don’t have honey, substitute with any sweetener of your choice such as brown sugar or granulated white sugar.

Sesame oil: Sesame oil has a nutty, fragrant flavor and aroma.

Five spice powder: Five-spice powder is a typical Chinese spice blend that is made from five different spices: cinnamon, cloves, star anise, fennel seeds, and Sichuan peppercorns.

The fifth spice can vary depending on the brand, but Sichuan peppercorns are the most common and give the powder its characteristic numbing and tingling sensation.

I'm not a fan of the numbing sensation, so I like to use a blend that doesn't include Sichuan peppercorns.

Garlic: Because garlic is life.

Garnishes (optional): Roasted sesame seeds and green onions add a pop of color and texture to the dish.

How to Make it

Step 1: Season chicken and make sauce

Pat the chicken thighs dry with paper towels. This will help to prevent oil splatter when frying and help the chicken to brown more evenly.

Season lightly with salt and pepper.

In a small bowl, mix together soy sauce, oyster sauce, honey, sesame oil, and five spice powder. Set aside.

Step 2: Pan fry chicken

Heat a large skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down. Cook for 5-7 minutes per side, or until the skin is golden brown and the chicken is cooked through.

pan frying chicken thighs — Pan fry skin side down. No need for added oil with skin-on chicken thighs.

Pan frying chicken in its own rendered oil.

You will have a lot of rendered oil from the chicken fat. You can remove the oil at this point by dabbing it away with paper towels or pouring into a separate bowl. But make sure to leave a thin coating in the pan to sauté the garlic.

Tip: I like to reserve most of the rendered chicken oil for sautéing vegetables, such as broccoli, carrots and bell peppers, to complete this meal.

If you are not using skin-on chicken or using a leaner cut that doesn’t render a lot of oil, coat the bottom of the skillet with a thin layer of high-heat cooking oil, such as vegetable oil, canola oil, peanut oil, or avocado oil.

Step 3: Add garlic and sauce mixture

Add the garlic to the skillet in the rendered oil. Cook for 15 seconds, or until fragrant and lightly browned.

Sautéing garlic in chicken oil — Sautéing garlic in rendered chicken fat

Add the sauce to the skillet and cook for 20 seconds. Toss chicken in the sauce or ladle sauce onto chicken to coat.

Step 4: Garnish and serve

Garnish chicken with roasted sesame seeds and green onions (optional). Serve with rice or noodles, and your choice of vegetables for a complete meal.

FAQs

Can I use other chicken cuts?

Yes, you can use other chicken cuts, but different cuts will have different cooking times. If you are using bone-in chicken, you will need to cook it for a tad longer to ensure that the bones are cooked through.

If you can only find bone-chicken thighs but want to do boneless, don’t toss those bones away! Cut it off and save them for homemade stock.

What if the chicken thighs stick to the pan?

Make sure the pan is hot before adding chicken thighs. If the chicken thighs stick, don't try to force them off the pan. Instead, let them cook for a few more seconds until they release naturally.

Pan-fried soy sauce glazed chicken served with fresh cucumber slices, steamed rice and kimchi.

How do I know when the chicken thighs are cooked through?

You can use a meat thermometer to check for doneness. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit. If you do not have a meat thermometer, cut into the thickest part of the thigh to check for doneness. The chicken is done when the juices run clear and the meat is no longer pink.

What can I serve with this recipe?

This recipe can be served with a variety of sides, such as steamed rice, fried rice, or noodles. You can also put them in a sandwich, tortilla and even wrap them in a spring roll.