Brown Sugar Chicken delivers a magical caramelized glaze that coats every piece with sticky, glossy perfection. The sauce mingles brown sugar, soy, garlic, and ginger for a complex, addictive flavor. It’s a quick weeknight hero that feels fancy but comes together with minimal fuss.
Nothing beats a great Brown Sugar Chicken. Whether you're a fan of Chicken Recipes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Brown Sugar Chicken
- Quick weeknight dinner: On the table in under 30 minutes with simple pantry staples.
- Unreal flavor balance: Deep molasses notes create a caramelized crust with savory satisfaction.
- Incredibly versatile: Serve over rice, noodles, or salad—the sauce goes on everything.
- Better leftovers: Flavors meld and intensify overnight for an amazing next-day lunch.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/3 cup packed dark brown sugar
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp olive oil or avocado oil
- 1 tsp sesame oil
- 2 tbsp water
- 1 tbsp cornstarch
- 2 green onions, thinly sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Tools: A large skillet (non-stick or cast-iron works great), a small whisk or fork, and a set of measuring spoons and cups.
Notes: Using dark brown sugar is key here—it has more molasses, which gives the sauce a deeper color and a richer, almost toffee-like flavor that light brown sugar just can’t match.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 10 g |
| Carbs: | 28 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? I highly recommend thighs for this recipe. They stay incredibly juicy and tender during the quick cooking process and can handle the high heat needed for a good sear without drying out.
- Why fresh ginger and garlic? While the powdered versions are convenient, fresh is non-negotiable here. They provide a bright, pungent kick that cuts through the sweetness of the sauce and creates a more complex flavor profile.
- Don’t skip the cornstarch slurry. This is our thickening agent! A little goes a long way in transforming the liquid sauce into a luxurious, glossy glaze that clings perfectly to every piece of chicken.
- Get your mise en place ready. This recipe comes together fast once you start cooking. Having all your ingredients measured and your chicken chopped before you turn on the stove will make the process smooth and stress-free.
How to Make Brown Sugar Chicken
Step 1: Start by prepping your chicken. If you’re using thighs, trim off any excess fat. Cut the chicken into uniform, 1-inch pieces. Pat them completely dry with paper towels—this is a crucial step for getting a beautiful sear instead of steaming the chicken. Season the pieces lightly with a pinch of black pepper (hold the salt, as the soy sauce will provide plenty).
Step 2: Now, let’s make the magic sauce. In a medium bowl, whisk together the packed dark brown sugar, soy sauce, minced garlic, grated ginger, and rice vinegar. Whisk it until the sugar has mostly dissolved. You’ll notice the aroma is already incredible—sweet, salty, and aromatic all at once. In a separate small cup, make your cornstarch slurry by stirring the cornstarch into the 2 tablespoons of water until it’s completely smooth and milky.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken in a single layer. You should hear a satisfying sizzle. Don’t overcrowd the pan; cook in batches if necessary. Let the chicken cook undisturbed for 2-3 minutes to develop a golden-brown crust on one side before flipping.
Step 4: Once the chicken is seared on all sides and cooked through (about 6-8 minutes total), reduce the heat to medium-low. Pour your prepared sauce into the skillet. It will bubble and sizzle excitedly. Let it simmer for about a minute, stirring to coat the chicken.
Step 5: Here’s where the glaze happens. Give your cornstarch slurry one last stir (the starch can settle) and then drizzle it into the center of the skillet while stirring constantly. You’ll see the sauce transform almost immediately, turning from thin and watery to thick and glossy. Keep stirring for another 30-60 seconds until the glaze coats the back of a spoon.
Step 6: Turn off the heat. Drizzle in the teaspoon of sesame oil and stir it through. This final addition adds a wonderful nutty aroma that ties everything together. Your Brown Sugar Chicken is now ready! Transfer it to a serving platter and garnish generously with the sliced green onions and a sprinkle of sesame seeds.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water to restore the glossy glaze.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible glaze.
- Simple Stir-Fried Bok Choy — Its mild, slightly bitter flavor and crisp texture provide a refreshing contrast to the rich, sweet chicken.
- Quick-Pickled Cucumbers — A sharp, acidic bite from some quick-pickled cucumbers cuts through the sweetness and cleanses the palate beautifully.
Drinks
- A Crisp Lager or Pale Ale — The beer’s carbonation and slight bitterness are fantastic for cutting through the sticky-sweet glaze.
- Gewürztraminer or an Off-Dry Riesling — A slightly sweet white wine with floral notes complements the Asian-inspired flavors without overpowering them.
- Iced Green Tea with Lemon — For a non-alcoholic option, the subtle bitterness and citrus note are wonderfully refreshing alongside the meal.
Something Sweet
- Mango Sticky Rice — It continues the theme of sweet and creamy, offering a tropical finish that feels both familiar and exciting.
- Fortune Cookies and Green Tea Ice Cream — A classic, simple duo where the cool, slightly bitter ice cream balances the sweet cookie and rounds off the meal.
- Lychee Sorbet — Light, floral, and not too heavy, it’s a palate-cleansing dessert that feels elegant and effortless.
Top Mistakes to Avoid
- Mistake: Crowding the skillet. If you add too much chicken at once, the pan temperature drops and the chicken steams instead of sears. You’ll miss out on those delicious browned bits and the texture will be off. Cook in batches if your pan isn’t big enough.
- Mistake: Using light brown sugar. While it will work in a pinch, light brown sugar has less molasses, resulting in a milder, less complex flavor and a paler sauce. Dark brown sugar is truly worth seeking out for this recipe.
- Mistake: Adding the cornstarch directly to the sauce. This will almost guarantee lumpy gravy. Always mix cornstarch with a
Brown Sugar Chicken
Make easy Brown Sugar Chicken with a sticky, glossy glaze in under 30 minutes. This savory-sweet weeknight dinner is a family favorite. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken thighs or breasts (cut into 1-inch pieces)
-
1/3 cup packed dark brown sugar
-
1/4 cup soy sauce (or tamari for gluten-free)
-
3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 tbsp rice vinegar
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1 tbsp olive oil or avocado oil
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1 tsp sesame oil
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2 tbsp water
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1 tbsp cornstarch
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2 green onions (thinly sliced (for garnish))
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1 tsp sesame seeds (for garnish)
Instructions
-
Start by prepping your chicken. If you’re using thighs, trim off any excess fat. Cut the chicken into uniform, 1-inch pieces. Pat them completely dry with paper towels—this is a crucial step for getting a beautiful sear instead of steaming the chicken. Season the pieces lightly with a pinch of black pepper (hold the salt, as the soy sauce will provide plenty).01
-
Now, let's make the magic sauce. In a medium bowl, whisk together the packed dark brown sugar, soy sauce, minced garlic, grated ginger, and rice vinegar. Whisk it until the sugar has mostly dissolved. You’ll notice the aroma is already incredible—sweet, salty, and aromatic all at once. In a separate small cup, make your cornstarch slurry by stirring the cornstarch into the 2 tablespoons of water until it's completely smooth and milky.02
-
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken in a single layer. You should hear a satisfying sizzle. Don’t overcrowd the pan; cook in batches if necessary. Let the chicken cook undisturbed for 2-3 minutes to develop a golden-brown crust on one side before flipping.03
-
Once the chicken is seared on all sides and cooked through (about 6-8 minutes total), reduce the heat to medium-low. Pour your prepared sauce into the skillet. It will bubble and sizzle excitedly. Let it simmer for about a minute, stirring to coat the chicken.04
-
Here’s where the glaze happens. Give your cornstarch slurry one last stir (the starch can settle) and then drizzle it into the center of the skillet while stirring constantly. You'll see the sauce transform almost immediately, turning from thin and watery to thick and glossy. Keep stirring for another 30-60 seconds until the glaze coats the back of a spoon.05
-
Turn off the heat. Drizzle in the teaspoon of sesame oil and stir it through. This final addition adds a wonderful nutty aroma that ties everything together. Your Brown Sugar Chicken is now ready! Transfer it to a serving platter and garnish generously with the sliced green onions and a sprinkle of sesame seeds.06
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