Ingredients
Equipment
Method
- Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl to prepare the marinade.
- Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to coat it well.
- Let the chicken marinate for 30 minutes to one day refrigerated, turning the chicken occasionally as it marinates.
- When ready to cook, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Add the chicken, discarding the remaining used marinade.
- Cook the chicken for about 5 to 7 minutes on each side until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
- Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.
Notes
You can use boneless, skinless chicken thighs or breasts, or chicken tenders. Chicken thighs cook quickly and stay tender and juicy. If you use chicken breasts, cut them into two thinner pieces or pound them to a ½-inch thickness before marinating so they cook evenly before the glaze burns.
Cooking oil helps the sauce stick to the chicken and aids cooking without burning. Water helps thin the sauce to the correct consistency.
Soy sauce provides the savory and umami base. Garlic adds savory flavor, and ginger adds sweetness and spiciness. Brown sugar increases the richness and sweetness of the sauce.