Caramelised Soy Chicken Recipe – Sweet and Sticky.

The first time I made caramelised soy chicken, I was trying to recreate a dish I’d had at a small Vietnamese restaurant that I could never find again. After several attempts at getting the sauce just right – too salty, too sweet, too thin – I finally landed on this version that captures that perfect balance of sweet, salty, and sticky. Now it’s become my go-to recipe when I want something that tastes special but comes together in under 30 minutes.

This caramelised soy chicken recipe delivers tender, juicy chicken pieces coated in a glossy, sticky sauce that caramelises beautifully during cooking. The combination of soy sauce, brown sugar, and fish sauce creates complex layers of flavor – sweet but not cloying, savory with deep umami, and just slightly salty. The chicken develops golden edges where the sauce caramelises, adding textural contrast to the tender meat.

What makes this sticky soy chicken so appealing is how the sauce transforms during cooking. It starts thin and watery, but as it reduces, the sugar caramelises and the liquid thickens into a glossy coating that clings to every piece of chicken. The result is restaurant-quality flavor with minimal ingredients and effort, perfect for busy weeknights when you want something better than basic chicken.

Ingredients

For the Chicken:

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cornstarch (optional, for extra crispy edges)

For the Caramelised Soy Sauce:

1/3 cup soy sauce (regular or low sodium)
1/3 cup water
1/4 cup brown sugar, packed
2 tablespoons honey
1 tablespoon fish sauce
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)

For Garnish:

2 green onions, sliced
1 tablespoon sesame seeds, toasted
Fresh cilantro (optional)

Instructions

Start by preparing your chicken. Cut the thighs into roughly 1.5-inch pieces, trying to keep them relatively uniform in size so they cook evenly. Pat them completely dry with paper towels – this is important for getting good browning and preventing the chicken from steaming in its own moisture.

Season the chicken pieces with salt and black pepper. If you want extra crispy edges on your chicken, toss the pieces with cornstarch in a bowl until lightly coated. The cornstarch creates a thin crust that gets beautifully crispy and also helps thicken the sauce. This step is optional but recommended.

While the chicken sits, make your sauce. In a small bowl or measuring cup, whisk together the soy sauce, water, brown sugar, honey, fish sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes if using. Whisk until the brown sugar dissolves completely. The sauce will seem thin at this stage, which is normal – it will thicken significantly during cooking.

Heat a large skillet or wok over medium-high heat. Once hot, add the vegetable oil and swirl to coat the pan. The oil should shimmer but not smoke.

Add the chicken pieces in a single layer, leaving space between them. Don’t crowd the pan – if necessary, work in batches. Let the chicken sit undisturbed for 2-3 minutes to develop a golden-brown crust on the bottom. This browning is essential for flavor and creates those slightly crispy edges that contrast with the sticky sauce.

Flip the chicken pieces and cook for another 2-3 minutes until browned on the second side. The chicken doesn’t need to be fully cooked through at this point; it will finish cooking in the sauce.

Once the chicken is browned on both sides, reduce the heat to medium. Give the sauce mixture a quick stir (the brown sugar may have settled), then pour it into the pan with the chicken. The sauce will bubble up immediately – this is good. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan, as these add flavor.

Bring the sauce to a simmer, then reduce the heat to medium-low. Let the chicken simmer in the sauce for 10-12 minutes, stirring occasionally. During this time, the sauce will reduce and thicken dramatically. You’ll notice it changing from thin and watery to thick and syrupy. The sugar will caramelise, giving the sauce a deep brown color and glossy sheen.

As the sauce reduces, stir more frequently to prevent sticking and to ensure the chicken pieces are evenly coated. The chicken is done when it’s cooked through (internal temperature of 165°F) and the sauce has thickened to a syrupy consistency that coats the chicken in a glossy layer.

If the sauce reduces too much and becomes too thick or starts to look dry, add a splash of water and stir to loosen it. If it’s still too thin after 12 minutes, increase the heat slightly and cook for another 2-3 minutes, stirring constantly, until it reaches the right consistency.

Once the chicken is cooked and the sauce is perfectly sticky, remove from heat. Transfer to a serving plate and garnish with sliced green onions, toasted sesame seeds, and fresh cilantro if using. Serve immediately while hot and glossy.

Flavor & Texture Notes

This caramelised soy chicken delivers an exceptional balance of sweet and savory flavors that’s utterly satisfying. The sauce coats each piece of chicken in a sticky, glossy layer that’s intensely flavorful. The initial taste is sweet from the brown sugar and honey, but it quickly gives way to the deep, salty umami of soy sauce and fish sauce. The fish sauce adds complexity without tasting fishy – it simply makes everything taste richer and more layered.

The garlic and ginger come through clearly but aren’t overpowering, adding aromatic depth and a slight bite that balances the sweetness. The rice vinegar provides subtle acidity that prevents the sauce from feeling too heavy or one-dimensional. If you’ve added red pepper flakes, there’s a gentle warmth that builds gradually, adding another dimension without making the dish spicy.

The texture is where this dish really shines. The chicken itself is tender and juicy, especially if you’ve used thighs, which stay moist even during the reduction process. The exterior of each piece gets slightly caramelised and sticky where the sauce clings, creating little pockets of concentrated flavor. If you used cornstarch, there are crispy edges that provide textural contrast to the tender meat.

The sauce itself is thick and syrupy, clinging to the chicken rather than pooling at the bottom of the plate. It’s sticky enough to coat your lips when you eat it, leaving a sweet-savory finish that makes you reach for another bite. The sesame seeds add nutty crunch, while the green onions provide fresh, sharp contrast to the rich sauce.

Tips & Variations

Chicken thighs are strongly recommended over breasts because they stay moist and flavorful during the cooking and reduction process. However, if you prefer white meat, chicken breasts can work – just cut them into smaller pieces and watch the cooking time carefully to avoid drying them out.

For a complete meal in one pan, add vegetables during the last 5 minutes of cooking. Broccoli florets, snap peas, bell peppers, or green beans all work beautifully. They’ll cook in the sauce and absorb those flavors while adding nutrition and color to the dish.

If you don’t have fish sauce, you can substitute with an additional tablespoon of soy sauce plus a teaspoon of Worcestershire sauce. The flavor won’t be exactly the same, but it will still be good. Fish sauce truly elevates this dish, though, so it’s worth seeking out.

For a spicier version, increase the red pepper flakes or add fresh sliced chilies to the sauce. You can also drizzle with sriracha or chili oil when serving.

Brown sugar can be replaced with white sugar, though brown sugar adds molasses depth that enhances the caramelisation. Honey can be replaced with additional brown sugar or maple syrup.

To make this dish gluten-free, use tamari instead of soy sauce and ensure your fish sauce is gluten-free (most are, but check labels).

For meal prep, this chicken reheats beautifully. The sauce may thicken further in the fridge, so add a splash of water when reheating to return it to the right consistency.

Some people like to add a squeeze of fresh lime juice just before serving for extra brightness. This works particularly well if the dish tastes too sweet to your palate.

Storage & Make-Ahead

This caramelised soy chicken stores exceptionally well, making it perfect for meal prep or leftovers. Let it cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors actually deepen and improve overnight as the chicken continues to absorb the sauce.

The sauce will thicken significantly when cold, almost becoming jelly-like. This is normal and expected. When reheating, add 2-3 tablespoons of water and heat gently in a skillet or microwave, stirring to redistribute the sauce. The water will help loosen the sauce back to its glossy, syrupy consistency.

To reheat in the microwave, place the chicken in a microwave-safe dish, add a splash of water, cover loosely, and heat in 1-minute intervals, stirring between each, until heated through. For stovetop reheating, place in a skillet over medium heat with a bit of water, stirring occasionally until hot.

This dish freezes well for up to 2 months. Freeze in individual portions or family-sized portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. The texture remains excellent after freezing.

You can marinate the chicken in the sauce mixture for up to 24 hours before cooking for even deeper flavor. When ready to cook, remove the chicken from the marinade, pat it slightly dry, brown it as directed, then add the marinade to the pan and proceed with the recipe.

The sauce can be made ahead and stored separately in the refrigerator for up to one week. When ready to cook, simply brown your chicken and add the pre-made sauce.

Serving Suggestions

This sticky soy chicken is traditionally served over steamed white rice, which soaks up the sauce beautifully. Jasmine rice is particularly good, but any white rice works. Brown rice or cauliflower rice make healthier alternatives.

For a complete Asian-inspired meal, serve alongside stir-fried vegetables, steamed bok choy, or cucumber salad. The fresh, crisp vegetables provide contrast to the rich, sticky chicken.

Noodles make an excellent base as well. Try serving over rice noodles, lo mein noodles, or even spaghetti if that’s what you have. Toss the noodles with a bit of sesame oil before topping with the chicken.

For a low-carb option, serve the chicken over cauliflower rice or shirataki noodles, or simply pair it with a large portion of sautéed or steamed vegetables.

This dish works beautifully for entertaining served family-style in a large serving dish over a bed of rice, garnished generously with green onions and sesame seeds. It looks impressive and the glossy, caramelised appearance is quite attractive.

For meal prep bowls, portion the chicken over rice with steamed broccoli, shredded carrots, and edamame. Drizzle with any extra sauce and sprinkle with sesame seeds. These bowls refrigerate well and make excellent grab-and-go lunches.

A simple cucumber salad with rice vinegar dressing or a light Asian slaw provides refreshing contrast to the rich chicken. The acidity cuts through the sweetness and cleanses your palate between bites.

For beverages, green tea or jasmine tea pairs nicely and provides a palate cleanser. Beer, particularly a light lager, also works well with the sweet-savory flavors.

FAQ

Can I use chicken breasts instead of thighs? Yes, though thighs are preferred because they stay more moist during cooking. If using breasts, cut them into smaller pieces (about 1 inch) and reduce the cooking time slightly to prevent them from drying out. Check for doneness at 8 minutes rather than 10-12 minutes.

Why is my sauce too thin/watery? The sauce needs adequate time to reduce and caramelise. Make sure you’re cooking it long enough – at least 10-12 minutes. If it’s still thin after that time, increase the heat to medium and cook for a few more minutes, stirring constantly, until it thickens. You can also mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the simmering sauce to thicken it quickly.

Can I make this less sweet? Absolutely. Reduce the brown sugar to 2-3 tablespoons and the honey to 1 tablespoon. The dish will still have sweetness from the caramelisation process but will taste more savory overall. You can always add more sweetness at the end if needed, but you can’t take it away.

What can I substitute for fish sauce? Use an additional tablespoon of soy sauce plus 1 teaspoon of Worcestershire sauce. Or try adding a small amount of anchovy paste (about 1/2 teaspoon) to the sauce. While these substitutions work, fish sauce truly makes the dish special, so it’s worth trying to find it.

My sauce is burning on the bottom of the pan. What should I do? Your heat is too high. Reduce it to medium-low and stir more frequently. If the sauce is already starting to burn, immediately transfer the chicken to a plate, add a bit of water to the pan to deglaze, scrape up the sauce (avoiding any truly burnt bits), and return the chicken to finish cooking.

This caramelised soy chicken has become one of those recipes I make so often I barely need to look at the measurements anymore. It’s the kind of dish that makes weeknight cooking feel easy and rewarding – simple ingredients, straightforward technique, and results that taste like you’ve put in far more effort than you actually have. Whether you’re serving it over rice for a quick family dinner or presenting it at a casual dinner party, this sticky, flavorful chicken delivers every single time. Make it once, and you’ll understand why it’s earned its place in my regular rotation.