I used to think glazed fried chicken was way too complicated for a weeknight dinner. All that frying, then making a glaze—it seemed like something only restaurants could pull off properly.

Then I realized I was overthinking it. The secret is keeping things simple and not trying to do everything at once. You fry the chicken first, then brush on a basic glaze made from ingredients you probably already have in your pantry. No fancy techniques required, just good timing and a little patience.

Why You’ll Love This Glazed Fried Chicken

Quick weeknight dinner – Ready in just 25-35 minutes, this glazed fried chicken is perfect when you want something special but don’t have hours to spend in the kitchen.
Sweet and savory glaze – The combination of honey, soy sauce, and oyster sauce creates a sticky, flavorful coating that makes every bite irresistible.
Crispy skin with juicy meat – Using bone-in, skin-on thighs gives you that perfect contrast of crispy exterior and tender, juicy chicken inside.
Simple pantry ingredients – Most of these ingredients are probably already in your kitchen, making this an easy go-to recipe when you’re craving something different.
Asian-inspired flavors – The five-spice powder and sesame oil bring warm, aromatic notes that make this chicken feel like a restaurant-quality dish at home.

What Kind of Chicken Should I Use?

Chicken thighs are definitely the way to go for this glazed fried chicken recipe, and bone-in, skin-on thighs are your best bet. The dark meat stays juicy and tender during frying, while the skin gets crispy and holds onto that sticky glaze beautifully. If you can only find boneless thighs, they’ll work too, but you might need to adjust your cooking time since they’ll cook faster. Avoid using chicken breasts for this recipe – they tend to dry out during the frying process and won’t give you that rich, succulent bite you’re looking for.

Options for Substitutions

This glazed chicken recipe is pretty forgiving when it comes to swaps – here’s what you can change up:

Chicken thighs: You can use chicken drumsticks or even chicken breasts if that’s what you have. Just keep in mind that breasts cook faster, so watch them closely to avoid overcooking.
Oyster sauce: No oyster sauce? Try hoisin sauce or even teriyaki sauce for a similar sweet and savory flavor. You might want to reduce the honey slightly if using teriyaki since it’s already sweet.
Five-spice powder: If you don’t have five-spice, you can make a quick substitute with equal parts ground cinnamon, cloves, and ginger, plus a pinch of star anise or fennel seeds if you have them.
Sesame oil: Regular vegetable oil works in a pinch, but you’ll lose that nutty flavor. If you have tahini, mix a small spoonful with regular oil for a similar taste.
Honey: Brown sugar, maple syrup, or even regular sugar dissolved in a bit of water will work just fine. Use about the same amount and adjust to taste.
Light soy sauce: Regular soy sauce is totally fine here – just use a bit less since it’s saltier than light soy sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when making glazed fried chicken is adding the glaze too early, which will burn and turn bitter – always wait until the chicken is almost fully cooked before brushing on your honey-soy mixture.

Another common error is not patting the chicken completely dry before seasoning, as any moisture will prevent the skin from getting crispy and cause dangerous oil splattering.

To avoid undercooked chicken, use a meat thermometer to ensure the thickest part of the thigh reaches 165°F, and don’t rush the process by turning up the heat too high, which will burn the outside while leaving the inside raw.

For the best glaze, mix your honey, soy sauce, and oyster sauce in a small bowl beforehand so you can quickly brush it on during the final few minutes of cooking without scrambling.

What to Serve With Glazed Fried Chicken?

This glazed fried chicken pairs beautifully with steamed jasmine rice, which soaks up all that sweet and savory glaze perfectly. I love serving it alongside some simple stir-fried vegetables like bok choy, broccoli, or snap peas to balance out the richness of the chicken. For a complete Asian-inspired meal, try adding some cucumber salad with rice vinegar dressing or even some crispy roasted Brussels sprouts. You could also serve it over noodles like lo mein or chow mein if you want something a bit heartier than rice.

Storage Instructions

Keep Fresh: Store your glazed fried chicken in the refrigerator in an airtight container for up to 3 days. The glaze might make the skin a bit less crispy over time, but the flavors actually get better as they sit together. I like to keep the pieces separated with parchment paper so they don’t stick.

Freeze: You can freeze the cooked chicken for up to 2 months in freezer-safe containers or bags. Let it cool completely first, and wrap each piece individually if you want to grab just one or two at a time. The glaze freezes well and keeps all those tasty flavors locked in.

Reheat: To bring back some of that crispy texture, reheat the chicken in a 375°F oven for about 10-15 minutes until warmed through. You can also use an air fryer for 5-7 minutes if you have one. The microwave works too, but the skin won’t be as crispy.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1950-2150
Protein: 160-180 g
Fat: 140-155 g
Carbohydrates: 18-24 g

Ingredients

For the chicken:

2 lb bone-in, skin-on chicken thighs (about 5 pieces)
1 tsp salt
1/2 tsp ground black pepper

For the sauce:

1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp toasted sesame oil
1/2 tsp chinese five-spice powder
1 tbsp finely minced garlic

For serving (optional):

Roasted sesame seeds, for garnish
Thin slices of green onion, for garnish

Step 1: Prepare the Chicken and Sauce

2 lb bone-in, skin-on chicken thighs (about 5 pieces)
1 tsp salt
1/2 tsp ground black pepper
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp toasted sesame oil
1/2 tsp Chinese five-spice powder

Pat the chicken thighs dry thoroughly with paper towels to help them brown better and prevent oil splatter while frying.

Lightly season both sides of the chicken thighs with salt and ground black pepper.

In a small bowl, mix together the light soy sauce, oyster sauce, honey, toasted sesame oil, and Chinese five-spice powder until well blended.

Set the sauce aside for later use.

Step 2: Brown the Chicken Thighs

seasoned chicken thighs from Step 1

Heat a large skillet over medium-high heat.

Once hot, carefully add the seasoned chicken thighs, skin-side down.

Cook for 5–7 minutes per side, or until the skin is golden brown and the chicken is cooked through.

The chicken will render fat as it cooks; you may remove excess fat if desired, but leave a thin layer in the pan for flavor.

I find that leaving some rendered chicken fat gives extra richness to the sauce.

Step 3: Sauté Garlic and Glaze with Sauce

1 tbsp finely minced garlic
prepared sauce from Step 1
seared chicken thighs from Step 2

Add the finely minced garlic to the skillet with the rendered chicken fat, stirring quickly for about 15 seconds until fragrant and just lightly browned.

Pour the sauce (from Step 1) into the skillet.

Stir and toss the chicken to coat evenly, letting the sauce bubble and thicken for about 20 seconds.

You can either toss the chicken pieces in the sauce or spoon the sauce over the top to glaze them.

Step 4: Garnish and Serve

Roasted sesame seeds, for garnish
Thin slices of green onion, for garnish

Transfer the glazed chicken to a serving plate.

Garnish with roasted sesame seeds and thin slices of green onion if desired.

Serve with your favorite rice or noodles, and enjoy a delicious meal!

For a more authentic flavor, I like to sprinkle a few extra green onions just before serving.