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Sticky Glazed Chicken with Garlic Fried Rice Recipe

Sticky Glazed Chicken with Garlic Fried Rice Recipe
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★★★★★

4.9 from 14 reviews

This Sticky Glazed Chicken with Garlic Fried Rice recipe features succulent bone-in, skin-on chicken thighs marinated in a sweet and savory blend of apple juice, soy sauce, honey, and aromatic spices, then pan-seared to achieve a deeply caramelized, lacquered crust. Served atop a flavorful garlic fried rice studded with fresh vegetables and scrambled eggs, it’s a perfect balance of textures and tastes that makes for an irresistible, comforting meal.

Ingredients

Scale

Chicken

  • 6 bone-in skin-on chicken thighs
  • ½ cup apple juice
  • ¼ cup low-sodium soy sauce
  • ⅓ cup dark brown sugar
  • 3 tbsp honey
  • 1 tbsp hoisin sauce
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 tsp cornstarch dissolved in 1 tbsp water
  • 1 tbsp vegetable oil

Garlic Fried Rice

  • 3 cups cooked day-old jasmine rice (cold — essential)
  • 3 large eggs, beaten
  • 1 cup frozen peas and diced carrots, thawed
  • 1 red bell pepper, finely diced
  • 4 green onions, sliced (white and green parts separated)
  • 4 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tsp sesame oil
  • 2 tbsp vegetable oil
  • ½ tsp black pepper

Garnish

  • White sesame seeds
  • Sliced green onions generously
  • Extra glaze drizzled over the plate

Instructions

  1. Marinate the Chicken: Whisk together apple juice, soy sauce, brown sugar, honey, hoisin, minced garlic, freshly grated ginger, and sesame oil until the sugar dissolves. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, for the deepest flavor and color.
  2. Prepare the Chicken for Cooking: Remove the chicken thighs from the marinade. Thoroughly pat the skin dry with paper towels to ensure a crispy, caramelized crust. Reserve the marinade for later use.
  3. Sear the Chicken: Heat vegetable oil in a large cast-iron skillet over medium-high heat. Place the chicken skin-side down and cook undisturbed for 7–8 minutes until the skin is deeply dark and caramelized. Flip and cook for an additional 6 minutes on the other side. Remove chicken to a plate.
  4. Make the Glaze: Pour the reserved marinade into the skillet and bring to a rapid boil over high heat. Whisk in the cornstarch slurry and reduce the heat to maintain a simmer. Stir constantly for 4–5 minutes until the glaze thickens, becomes dark and syrupy, and can heavily coat the back of a spoon.
  5. Glaze the Chicken: Return the chicken to the skillet, skin-side up. Generously baste all surfaces of the chicken with the thick glaze using a spoon or brush. Reduce heat to medium-low and cook for 3 more minutes, continuously basting the thighs until they are richly lacquered and edges appear almost blackened.
  6. Prepare Garlic Fried Rice: In a wok or large skillet, heat vegetable oil over very high heat until smoking. Add the white parts of the green onions and minced garlic, stirring constantly for 30 seconds to release their aroma.
  7. Cook the Rice and Eggs: Add the cold jasmine rice to the wok and press it flat. Allow it to cook undisturbed for 2 minutes until the bottom crisps slightly, then toss to mix. Push the rice to the sides, add the beaten eggs to the center, and scramble until just set. Fold the scrambled eggs into the rice while leaving visible chunks of yellow.
  8. Add Vegetables and Seasoning: Stir in the diced red bell pepper, thawed peas and carrots. Toss vigorously over high heat for 2 minutes. Add low-sodium soy sauce, sesame oil, and black pepper, tossing to evenly combine. Finish by mixing in the green parts of the sliced green onions.
  9. Plate and Garnish: Serve a generous mound of garlic fried rice on each wide white plate. Pile the glazed chicken thighs on top, slightly overlapping and mounding them high. Drizzle extra glaze from the pan over the chicken and around the rice. Scatter white sesame seeds and sliced green onions liberally over the entire dish for a fresh, nutty finish.

Notes

  • Marinating the chicken overnight will deepen the flavor and result in a richer glaze.
  • Patting the chicken skin dry is critical for achieving a crispy, caramelized crust during searing.
  • Use day-old jasmine rice that has been refrigerated overnight; fresh rice tends to clump and won’t fry properly.
  • Adjust the amount of honey and brown sugar if you prefer a sweeter or less sweet glaze.
  • If you don’t have hoisin sauce, you can substitute with an equal amount of oyster sauce or a bit more soy sauce mixed with a dash of molasses.
  • For a spicier version, add a pinch of crushed red pepper flakes to the marinade or rice.

Nutrition

Keywords: sticky glazed chicken, garlic fried rice, chicken thighs recipe, caramelized chicken, easy Asian chicken, homemade fried rice, savory chicken glaze

Find it online: https://maicook.com/sticky-glazed-chicken-with-garlic-fried-rice-recipe/