Chef Sarah Kim - Asian Fusion Specialist
👨‍🍳 Asian Fusion Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Experience 🍽️ Asian Cuisine Expert

❤️ My Recipe Story

"This recipe was inspired by my travels through Southeast Asia, where I fell in love with the perfect balance of sweet and savory flavors in street food bowls. After countless kitchen experiments, I created this simplified version that brings those authentic flavors to your home kitchen."

Sarah specializes in Asian fusion cuisine that makes complex flavors accessible to home cooks. She's spent years perfecting sauce techniques that deliver restaurant-quality results with simple pantry ingredients.

View All Mitchell's Recipes →
Colorful sticky chicken rice bowl with glazed chicken, fresh vegetables, and sesame seeds in a white ceramic bowl on a wooden table

The Perfect Sticky Glaze

Creating the ideal sticky glaze requires balancing sweet honey with salty soy sauce and tangy rice vinegar. The key is achieving the right consistency - thick enough to coat the chicken beautifully but not so thick that it becomes gummy or overwhelming.

The cornstarch slurry is essential for achieving that signature glossy, restaurant-style coating. Adding it at the right temperature and stirring continuously prevents lumps and ensures a smooth, professional-looking glaze that clings perfectly to each piece of chicken.

💡 Professional Tip

Cook the chicken pieces in a single layer without overcrowding to ensure even browning. The caramelized bits from searing add extra depth to the final glaze.

Frequently Asked Questions

Yes, but chicken thighs stay more tender and juicy. If using breast, cut into smaller pieces and reduce cooking time by 1-2 minutes to prevent overcooking.

Keep the heat at medium and stir frequently once you add the sauce. The honey can caramelize quickly, so watch carefully and reduce heat if needed.

The chicken and rice can be prepared separately and stored for up to 3 days. Reheat gently and add fresh vegetables when serving for best texture.

Apple cider vinegar or white wine vinegar work well. Use slightly less as they can be more acidic than rice vinegar.

Cook the glazed chicken for an extra minute or two after adding the cornstarch slurry, allowing more liquid to evaporate and the sauce to concentrate further.

Crunchy vegetables like carrots, cucumber, and bell peppers provide nice contrast. Steamed broccoli, snap peas, or cabbage also work wonderfully.

Yes, substitute tamari or gluten-free soy sauce for regular soy sauce. Check that your other ingredients are certified gluten-free as well.

Store components separately in the refrigerator for up to 4 days. The sauce may thicken when cold - thin with a little water when reheating.

Recipe Troubleshooting Guide

✅

Sauce Too Thin

Problem: Glaze doesn't coat the chicken properly

Solution: Make additional cornstarch slurry (1 tsp cornstarch + 2 tsp water) and add gradually while stirring until desired thickness is reached.

✅

Sauce Too Thick

Problem: Glaze becomes gummy or too heavy

Solution: Add 1-2 tablespoons of chicken broth or water and simmer briefly to thin to proper consistency.

✅

Chicken Overcooked

Problem: Chicken pieces become dry or tough

Prevention: Use a meat thermometer to check for 165°F internal temperature. Don't overcook during initial searing phase.

✅

Rice Too Mushy

Problem: Rice becomes overcooked or sticky

Recovery: Rinse rice thoroughly before cooking and use exact liquid ratios. Let stand off heat for 5 minutes before fluffing.

✅

Sauce Separating

Problem: Oil separates from the glaze

Prevention: Whisk sauce ingredients thoroughly before adding to pan, and maintain consistent medium heat while stirring.

✅

Flavor Balance Issues

Too Sweet: Add more soy sauce or a splash of rice vinegar

Too Salty: Balance with additional honey or a squeeze of lime juice

Bland: Increase garlic, ginger, or add a pinch of red pepper flakes for heat

Fresh ingredients for sticky chicken rice bowl including raw chicken, jasmine rice, soy sauce, honey, and colorful vegetables arranged on a marble counter

Choosing Quality Ingredients

The success of this dish relies heavily on using chicken thighs rather than breasts. Thighs remain tender and juicy even when cooked with the sticky glaze, and their slightly richer flavor complements the sweet and savory sauce perfectly.

Jasmine rice provides the ideal texture and subtle fragrance that pairs beautifully with Asian-inspired flavors. Its slightly sticky texture when cooked helps absorb the flavors while maintaining individual grain integrity in the bowl.

Essential Ingredient Notes

  • Chicken Thighs: Choose boneless, skinless thighs for easy eating. If using skin-on, remove skin before cutting to prevent excess grease in the glaze.
  • Fresh Ginger: Grate ginger finely to release maximum flavor. Fresh ginger provides brightness that ground ginger cannot match in this application.
  • Quality Soy Sauce: Use low-sodium soy sauce if possible to control salt levels. Japanese or Chinese brands often provide better flavor than generic versions.
Chicken pieces being glazed in a hot skillet with glossy brown sauce coating each piece, steam rising from the pan

Mastering the Glazing Technique

The key to perfect sticky chicken lies in the timing of the glaze application. The chicken should be nearly cooked through before adding the sauce, allowing the glaze to reduce and thicken without overcooking the meat.

Constant gentle stirring during the glazing process ensures even coating and prevents the honey from caramelizing too quickly. The sauce should bubble gently, not vigorously boil, to maintain the right consistency and prevent separation.

The Glaze Finish

The glaze is ready when it coats the back of a spoon and the chicken pieces have a glossy, lacquered appearance. This usually takes 2-3 minutes of gentle simmering.

Sticky Chicken Rice Bowl

Prep 15 min
Cook 20 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Rice Base

  • 60ml soy sauce
    Low-sodium preferred for better control
  • 45ml honey
    Provides sweetness and glossy finish
  • 30ml rice vinegar
    Adds tang and balances sweetness
  • 15ml sesame oil
    For authentic Asian flavor
  • 15ml cornstarch
    Creates the signature sticky coating
  • 3 cloves garlic, minced
    Fresh garlic for aromatic depth
  • 2.5cm fresh ginger, grated
    Provides brightness and warmth

For the Sticky Chicken

  • 700g boneless chicken thighs
    Cut into bite-sized pieces
  • 300g jasmine rice
    Rinse until water runs clear
  • 480ml chicken broth
    For cooking flavorful rice
  • 2 green onions, sliced
    For fresh garnish
  • 1 carrot, julienned
    Adds crunch and color
  • 1 cucumber, diced
    Provides refreshing contrast
  • 150g shelled edamame
    Adds protein and texture

Instructions

  1. Cook the Rice

    Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until tender and liquid is absorbed.

  2. Prepare Sticky Sauce

    In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. In another small bowl, mix cornstarch with 2 tablespoons water to create a slurry.

  3. Cook the Chicken

    Season chicken pieces with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through.

  4. Create Glaze

    Pour sauce mixture over chicken and bring to a simmer. Add cornstarch slurry and cook for 2-3 minutes, stirring frequently, until sauce thickens and coats the chicken with a glossy glaze.

  5. Assemble Bowls

    Divide rice among 4 bowls. Top with sticky glazed chicken, julienned carrots, diced cucumber, and edamame. Garnish with sliced green onions and sesame seeds. Serve immediately.

Recipe Notes & Tips

Storage

Store components separately in the refrigerator for up to 4 days. The chicken reheats well in the microwave, though the glaze may need thinning with a splash of water.

Serving Suggestions

Serve with additional sriracha or chili garlic sauce on the side for those who prefer extra heat. A sprinkle of lime juice adds brightness to the finished bowl.

Variations

Try substituting brown rice for extra nutrition, or add other vegetables like steamed broccoli, bell peppers, or snap peas to customize your bowl to preference.