Description
There’s something magical about the way sweet, savory, and just a little bit of spice come together in Thai cuisine. One of my go-to recipes when I want something that feels both exotic and comforting is this Glazed Thai Chicken. It’s the kind of dish that surprises you—in the best way possible. The first time I tried a variation of this was at a tiny family-owned Thai place tucked away in a quiet neighborhood. It was one of those places where the food speaks louder than the decor, and every bite tasted like it had been passed down through generations.
When I recreated it at home, I wanted to bottle up all those rich, layered flavors—but with a simple, fuss-free method that even a weeknight could handle. This recipe hits all the right notes: tender chicken, a sticky glaze with a bold kick, and that unmistakable Thai flavor profile. It’s perfect for those evenings when you want to shake up the dinner routine without complicating things.
Whether you’re new to Thai flavors or already in love with them, this dish is a delicious way to bring the taste of Thailand into your own kitchen.
Ingredients
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
For the Sauce:
1/2 cup brown sugar
1/4 cup soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
2 tablespoons water
Instructions
Step 1: Prep Your Chicken
Start by patting your chicken breasts dry with a paper towel—this helps them get a nice golden sear. Season both sides with salt and pepper. Don’t be shy here; seasoning is what brings the flavor to life.
Step 2: Sear the Chicken
In a large skillet, heat the oil over medium-high heat. Once it’s shimmering, add the chicken breasts. Cook them for about 5–6 minutes per side, or until they’re golden brown and cooked through. You’ll want the internal temperature to reach 165°F. Set the chicken aside on a plate and keep it warm.
Step 3: Make the Glaze
In the same skillet (don’t clean it—those browned bits add flavor!), combine the brown sugar, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Stir everything together and bring the mixture to a simmer. Let it bubble for 2–3 minutes so the flavors meld together.
Step 4: Thicken the Sauce
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour it into the skillet, stirring continuously. You’ll see the sauce start to thicken almost instantly. Once it coats the back of a spoon, it’s ready.
Step 5: Glaze the Chicken
Return the chicken to the pan and spoon the glaze generously over each piece. Let it simmer for another 2–3 minutes, basting the chicken as it cooks. This step helps the glaze soak in and gives it that irresistibly sticky finish.
Step 6: Serve It Up
Serve the glazed Thai chicken over a bed of jasmine rice or noodles. Spoon extra glaze on top and garnish with sliced green onions or sesame seeds if you’re feeling fancy. The aroma alone will have everyone running to the table.
Notes
Feel free to switch up the protein—this glaze works wonderfully on shrimp or tofu, too. Just adjust cooking time accordingly.