Asian Chicken Thighs are my answer to takeout cravings on busy weeknights. The chicken gets this gorgeous caramelized crust while staying juicy inside, and the glaze is thick, glossy, and packed with flavor. Soy sauce and brown sugar create that classic sweet-savory combo, while sesame oil adds depth. You’ll want to pour that sauce over everything on your plate.
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I make them for weeknight dinners, meal prep, and casual gatherings because they’re family-friendly, budget-friendly, and ready in under an hour. They’re better than takeout, ridiculously easy, and work great for game days and potlucks too. Store them in the fridge for 3 to 4 days or freeze for up to 3 months and they reheat beautifully.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Asian Chicken Thighs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow along my simple steps, and you’ll have perfectly glazed chicken thighs ready to serve in under an hour.
Mix the Marinade
In a large bowl, whisk together the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, and red pepper flakes if you’re using them. The brown sugar will dissolve into the soy sauce and create a sweet, savory base that’ll caramelize beautifully when you cook the chicken.
I like using a balloon whisk to make sure everything’s well combined, but a spoon works just as fine.
Marinate the Chicken
Add the boneless chicken thighs to the bowl and toss them around until they’re completely coated in the marinade. Let them sit for 30 minutes at room temp so the flavors soak in.
If you’re prepping ahead, you can marinate them in the fridge for up to 4 hours, just bring them back to room temperature before cooking.
Cook the Chicken
Heat a large frying pan over medium-high heat. Once it’s hot, add the chicken thighs and cook them for 5 to 6 minutes per side, or until they’re golden brown and fully cooked through.
You’ll see the edges start to caramelize and turn dark brown, which is exactly what you want. I use a cast-iron skillet because it gets really hot and gives the chicken a perfect sear.
Simmer the Glaze
Pour any leftover marinade from the bowl into the pan and let it bubble for 2 to 3 minutes, until it thickens up and gets glossy. The sauce will reduce and coat the chicken in a sticky glaze.
Use a silicone spatula to scrape up any browned bits from the bottom of the pan since they add tons of flavor.
Garnish and Serve
Sprinkle the sliced green onions and toasted sesame seeds over the chicken. Serve them hot with jasmine rice so you can soak up all that glaze. Enjoy!
Asian Chicken Thighs
Add Preferred SourceEquipment
Ingredients
- 1 pound chicken thighs boneless and skinless
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes optional
- 2 green onions sliced
- 1 tablespoon toasted sesame seeds
- Jasmine rice for serving
Instructions
- In a bowl, mix together the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, and red pepper flakes (if using).¼ cup soy sauce, 3 tablespoons brown sugar, 4 cloves garlic, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon red pepper flakes
- Add the chicken thighs and coat them well. Let them marinate for 30 minutes.1 pound chicken thighs
- Heat a pan over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until golden brown and fully cooked.
- Pour in any remaining marinade and let it simmer for 2 to 3 minutes, until slightly thickened.
- Garnish with sliced green onions and toasted sesame seeds. Serve hot with jasmine rice.2 green onions, 1 tablespoon toasted sesame seeds, Jasmine rice
Video
Notes
Nutrition
How to Store Leftovers
Let any leftovers cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for 3 to 4 days. For longer storage, freeze them in a freezer-safe container or freezer bag for 3 to 4 months. Thaw them overnight in the fridge before reheating.
Reheat them in a skillet with a splash of water to bring back the glaze if needed and keep it saucy, and until a meat thermometer inserted into the thickest part registers 165°F internal temperature. You can also warm them in the oven or microwave until heated through.
What to Serve With Asian Chicken Thighs
Serve them with steamed jasmine rice or fried rice to soak up all that sticky glaze. I also love pairing them with stir-fried vegetables like broccoli, snap peas, or bok choy for a complete meal.
Cucumber salad with rice vinegar adds refreshing crunch that balances the rich, sweet glaze. For a heartier meal, serve them over lo mein or rice noodles, or alongside egg rolls, potstickers, and crab rangoon for a full takeout-style spread at home. Steamed edamame or Asian slaw also work great as lighter sides.
More Easy Recipes for You to Try at Home
I think you’ll also love these other Asian-inspired dishes that taste like takeout but are way easier to make at home.
