Oyster sauce was invented in 1888 when a Chinese chef accidentally over-boiled oysters, creating this umami powerhouse.
Soy Glazed Chicken with Cucumber Salad
Dive into a flavorful adventure with our Soy Glazed Chicken paired with a zesty cucumber salad! This nutritious meal prep idea features tender, crispy chicken drizzled in a savory soy glaze, complemented by the refreshing crunch of cool cucumbers. It's a protein-packed dish that's as delightful as it is light on calories—perfect for your weekly meal prep!
The Story
This Korean-Chinese hybrid was born in 1960s Seoul when Chinese immigrants discovered Koreans' obsession with sweet-savory glazes—they took traditional Chinese oyster sauce technique, married it to Korean honey-soy combinations, then added the Japanese trick of cornstarch coating that creates that shatteringly crisp exterior that'll make your local takeaway weep with shame.
Regional Twist
In Taiwan's Taichung province, they swap the Persian cucumbers for local white bitter melon and double the sesame seeds, creating a more intensely crunchy counterpoint to the glazed chicken.
Prep
15
min
Cook
20
min
Serves
2
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken thigh
- 1 green onion
- 1 ½ tbsp (22 ml) ground meatd garlic
- 2 persian cucumbers
- 1 tsp (5 ml) sesame seeds
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- brown sugar (to taste)
- 1 ½ cup (278 g) cooked rice
- cornstarch (to taste)
- honey (to taste)
- oyster sauce (to taste)
- rice vinegar (to taste)
- salt (to taste)
- soy sauce (to taste)
- spray oil (to taste)
👨🍳 Instructions
- 1
Dice your cucumbers into thin circles.
- 2
Lay your chicken thighs flat, season with salt and pepper, and coat evenly with cornstarch on both sides.
- 3
In a bowl, mix together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
- 4
On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
- 5
Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds, then add back in your chicken and let it coat with the sauce for a minute before quickly removing.
- 6
In a bowl, mix together your sliced cucumbers with salt. Let it sit for 15 minutes until the excess liquid drains from the cucumbers.
- 7
Remove the excess liquid from the cucumbers and rinse them with water.
- 8
Pat dry the cucumbers and add them into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds, then mix well to make your salad.
- 9
In a meal prep container, add half of your steamed rice, half of your cucumber salad, and half of your chicken, optionally topped with sesame seeds and sliced green onions.
- 10
Pro tip: when meal prepping to re-heat, store your salad and meat in separate ziploc bags to avoid soggy rice. When ready to eat, microwave the rice with a wet paper towel first, then add in your meat and microwave until warm, and finally add your salad to preserve the crunch.
💡 Pro Tips
- ✓Cornstarch the chicken thighs in a thin, even layer because it creates a crispy crust that prevents the soy glaze from making the exterior soggy during coating.technique
- ✓Salt the cucumber slices for exactly 15 minutes to draw out 30-40% of their water content through osmosis, preventing a watery salad that dilutes the dressing.timing15 minutes
- ✓Simmer the soy-honey glaze for 45 seconds to reduce it by approximately 25%, concentrating flavors and achieving the proper viscosity to coat the chicken without sliding off.timing45 seconds
- ✓Cook chicken thighs to an internal temperature of 175°F rather than 165°F because the higher collagen content needs extra heat to break down into gelatin for optimal texture.technique175°F
- ✓Use a 2:1 ratio of honey to brown sugar in your components because honey's fructose caramelizes at lower temperatures (230°F vs 320°F), creating better browning without burning the glaze.ingredient2:1 ratio
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