Description
Crispy, juicy chicken thighs coated in a sticky-sweet soy garlic glaze, ready in just 20 minutes.
Ingredients
- 4 boneless chicken thighs
- 2 teaspoons salt (about ½ teaspoon per thigh)
- 1 teaspoon black pepper
- ⅓ cup cornstarch
- Oil for cooking (vegetable, canola, or avocado)
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon oyster sauce
- 2 tablespoons honey
- 4 garlic cloves, minced
- Cooked white rice (jasmine or basmati)
- Sesame seeds (optional)
- Green onions, sliced (optional)
Instructions
- Make the glaze: In a small bowl, whisk together soy sauce, oyster sauce, honey, and minced garlic until well combined. Set aside.
- Prep the chicken: Pat chicken thighs dry with paper towels and season with salt and pepper.
- Coat with cornstarch: Lightly coat each chicken thigh with cornstarch.
- Heat the pan: Heat a large nonstick pan over medium-high heat with oil.
- Pan-fry the chicken: Cook chicken thighs for 4-5 minutes on one side until golden, then flip and cook another 4-5 minutes until internal temperature reaches 165°F. Remove and set aside.
- Make the glaze: Pour the sauce into the pan and let it simmer for 30 seconds until it thickens slightly.
- Coat and caramelize: Return chicken to the pan and coat them in the glaze, cooking for about 1 minute per side.
- Serve immediately: Serve the glazed chicken over hot white rice and garnish as desired.
Notes
For gluten-free, use tamari instead of soy sauce. Use boneless, skinless thighs for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian