This soy maple glazed chicken is sticky, glossy, and the kind of weeknight dinner that tastes way fancier than the effort it took. Lightly dust the chicken with flour, pan fry until golden and whip up the glaze in one skillet. 30 minutes to cook, and dinner's basically done.
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This sticky maple soy chicken is what happens when a classic Western technique gets an Asian upgrade. Soy sauce and dark soy give it a deep umami richness that straight maple syrup never has. The chili crunch adds just enough heat to balance the sweetness and the lime zest and juice at the end lifts the whole thing so it never feels heavy.
This goes perfectly alongside my Cilantro Lime Rice and a side of steamed sweet peas or Air Fryer Green Beans for a full meal on the table in under 20 minutes.
Pro Tip: Serve directly from the skillet with rice and the glaze poured on top.
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How to make Soy Maple Glazed Chicken (VIDEO)
Carmen's Notes
I still can't stop thinking about this glaze, I have made this numerous times this month because I am not a fn of chicken breasts. But this chicken is so moist and that sweet zesty glaze is to die for. I love how fast it is to cook too. My boys devours this like crazy!
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I make this entire recipe in my HexClad Hybrid Skillet and I would not change a thing. Pan fry the chicken, build the glaze in the same pan, serve straight from it. Zero stick, dishwasher safe, lifetime warranty. Worth every penny.
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Substitutions
Chili crunch → sriracha or chili oil work, use less
Dark soy sauce → regular soy works but the colour will be lighter
Chicken breasts → boneless thighs work well, same method, slightly longer cook time
Lime → lemon works as a substitute but lime is better here
How to make (PICTURES)
- Step 1: Season chicken with salt and pepper. Dust lightly with flour on all sides.
- Step 2: Pan fry in oil until golden brown and crispy on both sides. Add butter and garlic directly to the pan. Cook for 1 minute until fragrant.
- Step 3:Add soy sauce, dark soy, maple syrup, chili crunch, and lime. Stir and simmer until starting to thicken.
- Step 4: Cover and finish cooking for 3 to 4 minutes until the chicken is cooked through and fully coated in the glaze.
- Step 5: Serve straight from the skillet with lime, crispy garlic, chilies, and cilantro.
Want More Sticky Glazed Chicken?
- Honey Sriracha Chicken - same one pan energy with more heat
- Asian Sweet Chili Lime Chicken - sweet, citrusy, and just as fast
- Crispy Sweet Chili Chicken Bites - for when you want something crispy instead of saucy
- Honey Ginger Chicken Air Fryer - another sticky glaze situation worth trying
- Gochujang Baked Chicken Legs - for a deeper spicier glaze direction
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Soy Maple Glazed Chicken with Sticky Chili Crunch Glaze. One Skillet, 15 Minutes.
Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper. Lightly dust all sides with flour and shake off any excess.4 boneless skinless chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup flour for dusting
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and crispy on both sides. Remove the chicken and set aside.2 tablespoons neutral oil
- In the same skillet add the garlic and cook for 1 minute until fragrant.2 tablespoons garlic
- Add soy sauce, dark soy sauce, maple syrup, chili crunch, and lime juice and zest. Stir and let it simmer for 1 to 2 minutes until starting to thicken.1 tablespoon soy sauce, 1 teaspoon dark soy sauce, ¼ cup maple syrup, 1 tablespoon chili crunch, 1 lime juiced and zested, 1 Lime sliced
- Add the cold butter. This will help thicken the glaze.2 tablespoons butter
- Add back the chicken and let it cook until the glaze has thicken and the chicken is fully cooked through. About 3 minutes.
- Serve and enjoy!Chopped parsley
Notes
- Dust the flour lightly and shake off the excess. Too much flour and it gets gummy in the glaze instead of crispy.
- Get the oil hot before the chicken goes in. A hot pan is what gives you that golden crust.
- Make the glaze in the same pan. All those brown bits from frying the chicken are flavour. Do not wipe the pan.
- Dark soy is one teaspoon but it changes everything. Deeper colour, richer flavour. Do not skip it.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share delicious easy recipes I love and grew up eating, made simple for everyday cooking.
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Jill Viewly says
10/10. You had me at soy maple 🍁❤️❤️. Flavors are perfectly balanced and so easy to make.
Michael Korwe says
Wow!!! Such a refreshing flavor and perfect for summer!!! My whole family loved it and we've made it three times already. Thanks Carmen 😎
Diana says
This recipe looks like exactly what I wanted to make today! Did the chicken breasts need to be cut into cutlets or tenderized before cooking?
Carmen Spillette says
No, its a simple delicious dish