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Asian Chicken Thigh Recipes

Sticky Soy-Ginger Asian Chicken Thighs Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon toasted sesame oil
  • Sliced scallions and toasted sesame seeds for serving

Method
 

  1. Heat the oil in a large skillet over medium-high heat. Pat the thighs dry, season with salt and pepper, and place skin side down. Cook 6 to 8 minutes without moving until the skin is golden and crisp, then flip and cook 4 to 5 more minutes.
  2. While the chicken cooks, whisk the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil until smooth.
  3. Push the thighs aside, pour the glaze into the pan, and settle the chicken back in skin side up. Reduce heat to medium-low and simmer 3 to 5 minutes, spooning the glaze over the thighs often, until the sauce thickens and the chicken reaches 165°F (74°C).
  4. Transfer the thighs to a cutting board to rest briefly, then slice and plate. Drizzle any remaining glaze from the pan over the top and finish with scallions and sesame seeds.

Notes

Let the chicken rest a few minutes off the heat before slicing so the juices settle. The glaze will continue to thicken in the hot pan; if it becomes too stiff, stir in a teaspoon of water to loosen it just before serving.