Best Sweet Soy Glazed Chicken Recipes

SWEET SOY-GLAZED CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
• Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
• Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
• Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.

SWEET SOY-GLAZED CHICKEN WINGS

Steps:

• For the chicken:.
• Place brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine.
• Add chicken, seal (pressing out excess air), and turn the bag to coat the chicken evenly.
• Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
• Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil.
• Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
• Broil the chicken until the meat starts to pull away from the bones and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
• Meanwhile, prepare the sauce.
• For the sauce:.
• Place all ingredients except cornstarch-water mixture in a small saucepan and stir to combine.
• Bring to a boil over medium-high heat.
• Reduce heat to low and simmer until sauce has reduced to about 1/2 cup, about 10 minutes.
• Add cornstarch mixture, whisk to combine, and cook until sauce has thickened, about 1 minute.
• Transfer to a large heatproof bowl.
• To serve:.
• Add cooked wings to the sauce and toss to combine.
• Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately.

SWEET SOY-GLAZED CHICKEN WITH CARROT-SESAME NOODLES (MYOTO)

Steps:

• Preheat a grill pan or outdoor grill over high heat.
• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Once it comes up to a boil, add some salt and the pasta. Cook the pasta until al dente. Drain and reserve it.
• While the water is coming up to a boil, make the soy glaze. In a small skillet, combine the 1/4 cup of tamari, the brown sugar, 1/4 cup of the chicken stock, the lime juice, crushed garlic clove, one fourth of the grated ginger, and the red pepper flakes. Place it over medium-high heat, bring it up to a simmer, and cook it until the glaze looks like a watery syrup, about 3 to 4 minutes, then remove it from the heat and reserve.
• Preheat a large skillet over medium-high heat with 2 tablespoons of the vegetable oil, twice around the pan. Add the onions, carrots, chopped garlic, the remaining ginger, a little salt, and a generous amount of pepper; cook for 5 minutes, stirring frequently. If the pan starts to look dry, add a bit more oil.
• While the carrots are cooking, grill the chicken. Season the chicken with some pepper and drizzle it with a little oil. Place the seasoned chicken cutlets on the grill and cook for 3 to 4 minutes or until well marked, then flip the chicken and brush with the soy glaze. Continue to cook it for another 3 to 4 minutes, or until it is cooked through. Brush again with the glaze, flip it, and then brush one last time with the glaze. Remove the grilled chicken to a plate, tent it with a piece of foil, and let it rest a few minutes while you pull together the carrots and noodles.
• Add the remaining 1 1/2 cups of chicken stock and the remaining tablespoon of tamari to the carrots, bring them up to a bubble, and simmer for 1 minute. Add the drained pasta, stir to combine them, and cook for about 30 seconds so the pasta soaks in some of the sauce. Turn the heat off and drizzle the mixture with the toasted sesame oil, then sprinkle it with the toasted sesame seeds, cilantro, basil, and parsley. Toss thoroughly to combine. Taste and adjust the seasonings with a little more sesame oil, salt, and pepper and transfer it to a platter. Slice the chicken into thin strips and arrange them on top of the carrot-sesame noodles.