Asian Chicken Thighs
I love making Asian Chicken Thighs when I'm craving takeout but want something better, faster, and more budget-friendly at home. They're juicy chicken thighs coated in a sticky, caramelized glaze made with soy sauce, brown sugar, garlic, ginger, and sesame oil that's perfectly sweet and savory. I love them for weeknight dinners and meal prep because they come together in under an hour and taste restaurant-quality without the price tag. Store leftovers in the fridge for 3 to 4 days or freeze for 3 to 4 months.
Equipment
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
Here are my best tips for making these chicken thighs turn out perfect every time:
Choose your chicken wisely: Bone-in or skin-on chicken thighs take longer to cook through, and the skin might not get crispy in the glaze, so stick with boneless skinless for the best texture.
Don't skip the marinade time: Let the chicken sit for the full 30 minutes so the flavors really soak in and the meat stays tender.
Get the heat right: Pat the chicken dry to remove excess marinade from the surface so it sears properly instead of steaming. Cook over medium-high heat; too low and the chicken won't caramelize, too high and the brown sugar will burn before the chicken cooks through inside.
Save the marinade: Pour it into the pan after cooking the chicken so it reduces into a thick, glossy glaze. You can also whisk in a drizzle of honey for extra sweetness or a spoonful of sriracha if you want more heat.
Toast sesame seeds fresh: Toast them yourself in a dry pan for 2 to 3 minutes for a nuttier flavor than store-bought.
Flash-freeze for meal prep: Freeze cooked chicken on a baking sheet for 1 hour before transferring them to containers so they don't stick together. Refrigerate for 3 to 4 days or freeze for 3 to 4 months, then thaw and reheat in a skillet, oven, or microwave.
Nutrition
Calories: 344kcalCarbohydrates: 12gProtein: 21gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 111mgSodium: 910mgPotassium: 330mgFiber: 1gSugar: 9gVitamin A: 297IUVitamin C: 2mgCalcium: 51mgIron: 2mg
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