Sweet & Sticky Glazed Chicken
This Sweet & Sticky Glazed Chicken is a homemade version of the classic mall-style favorite everyone loves. Tender, juicy chicken pieces are lightly coated, pan-seared until golden, then tossed in a rich, glossy sauce that balances sweetness, savory depth, and gentle tang. It’s the kind of comforting dinner that tastes like takeout but feels even better knowing it was made at home.
Perfect for busy weeknights, this dish comes together quickly using simple pantry ingredients and pairs beautifully with fluffy white rice or noodles. The sauce thickens into a sticky glaze that clings to every piece of chicken, making each bite deeply satisfying.
Why You’ll Love This Recipe
This recipe is designed for both flavor and ease. It cooks quickly in one pan and delivers bold taste without complicated steps.
- Ready in under 30 minutes from start to finish
- Tender chicken with a lightly crisp exterior
- Rich, glossy sauce with sweet and savory balance
- Family-friendly and easy to customize
- Perfect for meal prep and leftovers
Ingredients You’ll Need
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ¼ cup cornstarch
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil, divided
For the Glaze
- 1 cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce (or tamari)
- ¼ cup packed light brown sugar
- 3 tablespoons apple juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground ginger
- 3 cloves garlic, minced
- 3 scallions, thinly sliced
For Serving (Optional)
- Cooked white rice or noodles
- Sliced green onions
- Toasted sesame seeds
How to Make Sweet & Sticky Glazed Chicken
1. Coat the Chicken
Place the chicken pieces in a large bowl. Sprinkle with cornstarch, salt, and black pepper, then toss until each piece is evenly coated. This step helps create a light crust and thickens the sauce later.
2. Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden and fully cooked. Work in batches if needed to avoid overcrowding. Transfer the cooked chicken to a plate and set aside.
3. Sauté the Aromatics
Add the remaining oil to the same skillet. Stir in the sliced scallions and cook for about 30 seconds. Add the minced garlic and cook briefly, stirring constantly, until fragrant.
4. Prepare the Sauce
In a bowl, whisk together the chicken broth, soy sauce, brown sugar, apple juice, apple cider vinegar, and ground ginger. Pour the mixture into the skillet and bring it to a gentle simmer.
5. Glaze the Chicken
Return the cooked chicken to the skillet. Stir well to coat the chicken in the sauce. Let it simmer over medium-low heat for 5 to 8 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
6. Serve
Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot over rice or noodles.
Tips for Best Results
- Use chicken thighs for the juiciest texture, but chicken breast works well if cooked carefully
- Keep the heat moderate while thickening the sauce to prevent burning
- If the sauce becomes too thick, add a splash of broth or water
- For extra depth, add a teaspoon of hoisin sauce to the glaze
Variations and Add-Ins
- Add sliced bell peppers, onions, or mushrooms for a vegetable boost
- Stir in steamed broccoli just before serving
- Add a pinch of crushed red pepper for gentle heat
- Serve over noodles instead of rice for a takeout-style bowl
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed.