Crispy Glazed Chicken Thighs
This recipe transforms humble chicken thighs into a culinary delight, featuring succulent bites coated and pan-fried to golden, crispy perfection, all bathed in a rich and glossy, savory sauce. It's an ideal dish for a satisfying weeknight meal.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp all-purpose flour or cornstarch (for coating)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil for frying
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 clove garlic minced
- 1/2 tsp fresh ginger grated
- 1 tbsp cornstarch mixed with 2 tbsp water (for sauce slurry)
- 1 tbsp sesame seeds for garnish (optional)
- 2 tbsp green onions sliced
Instructions
- Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with flour, salt, and pepper until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, until golden brown, crispy, and cooked through. Remove chicken from skillet and set aside.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
- Reduce heat to medium. Pour the sauce mixture into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
- Return the cooked chicken to the skillet. Toss to coat evenly with the glossy sauce. Serve immediately, garnished with sesame seeds and sliced green onions if desired.
Notes
For extra crispy chicken, ensure not to overcrowd the pan. Cook in batches if necessary. You can substitute chicken breasts, but adjust cooking time accordingly. Serve with steamed rice and a side of steamed greens for a complete meal. Add a pinch of red pepper flakes to the sauce for a spicy kick if you like.