Soy-glazed chicken

Soy Glazed Chicken

Peter Penguin says...

This is some sticky-ass chicken!

(Serves 2)


  • 3 tablespoons groundnut oil
  • 6 chicken thighs, on the bone, skin removed
  • 2 cloves of garlic, peeled and finely sliced
  • 2cm piece of fresh ginger, peeled and finely sliced
  • 3 spring onions: 2 finely sliced into rounds, 1 sliced into long diagonal pieces
  • 6 tablespoons water
  • 1 tablespoon honey
  • 5 tablespoons light soy sauce
  • ½ a fresh red chilli, finely sliced


  1. Heat 2 tablespoons of oil in a large wok over a high heat. When hot, add the chicken thighs and brown them all over. This will take approximately 4–5 minutes. Once browned, remove and set aside.
  2. Reduce the heat to medium and add the remaining oil. Once warmed through, add the garlic, ginger and the 2 finely sliced spring onions. Fry for 2–3 minutes, until just softening. Put the chicken back into the wok and toss to incorporate with the rest of the ingredients.
  3. Pour in the water, honey and soy sauce. Increase the heat and bring to the boil. Once boiling, put a lid on the wok (if you don’t have a lid big enough, cover it with foil) and cook for 5 minutes.
  4. Remove the lid and turn the chicken thighs. They should be nicely caramelized in the reduced liquid by now. Continue to cook for another 3 minutes, until the liquid has reduced to a sticky glaze and the chicken thighs have become gloriously dark and glossy. Remove the chicken from the pan and allow to rest for 3 minutes.
  5. Place the chicken thighs on a serving plate and garnish with the remaining spring onion and the red chilli.