These Asian style sticky chicken thighs are flavorful and quick to make. In this recipe, boneless, skinless chicken thighs are browned and cooked in a savory and sweet sauce.
Serve them with rice, vegetables, or noodles for an easy weeknight dinner that will please the whole family.
For the most part, Asian style meals are quick and convenient allowing you to put together a wholesome dinner even on a busy night. Try this chicken and green bean stir fry and take-out favorites orange beef and chicken fried rice that are super easy to make at home.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- Chicken – Use skinless, boneless chicken thighs, they cook quickly and stay juicy and flavorful.
- Spices – The chicken is seasoned with only salt and black pepper because the sauce has plenty of flavor.
- Oil – Use a neutral (flavorless) oil with a high smoke point (we use canola oil).
For the sauce:
- Low sodium soy sauce – This is the base of the sauce; it gives it color and salty flavor.
- Sesame oil – Has a strong flavor and a little goes a long way. Keep it in the refrigerator for a longer shelf life. Use some of it up with these sesame noodles.
- Cornstarch – Is used to thicken the sauce and give it a glossy finish.
- Brown sugar – Balances the salty and umami flavors.
- Hoisin sauce – Thick and strong tasting that is commonly used in stir fry sauce, as a glaze for meat and as a dipping sauce.
- Rice vinegar – Has a unique flavor, it is great for sauces and Asian style dressings.
- Spices – Garlic, ginger powder and crushed red pepper add a little zip to the sticky sauce. Leave out the crushed red pepper if you don’t like spicy.
- Garnish – We use green onions and sesame seeds to garnish the chicken thighs because they add a pop of color and a little extra flavor.
Prep Work
This chicken thigh recipe is quick and easy, so the prep work is a snap. Start by making the sauce so it can hang out and the flavors can come together.
Add the water and cornstarch to a jar or a medium bowl. Stir well to dissolve the cornstarch. Next, add in the soy sauce, chicken broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger powder, minced garlic and crushed red pepper (if using). Stir with a fork or small whisk until combined.
Cover the sauce and place it in the refrigerator if you are not using it right away. Stir it right before using because the cornstarch tends to settle at the bottom.
Trim any fat off the boneless, skinless chicken thighs. Sprinkle them on both sides with the salt and black pepper.
Instructions
- Heat the oil over medium-high heat in a large, deep skillet.
- Cook the chicken thighs for 4 – 5 minutes per side until browned.
- Lower the heat to medium and add the sauce, stir and turn the chicken to coat on both sides.
- When the sauce comes to a simmer lower the heat to medium-low, cover and cook for 6-8 minutes or until the internal temperature reaches at least 165°F on an instant read thermometer.
- Serve the sticky chicken thighs with white rice, noodles, vegetables or your side dish of choice.
Storing and reheating
Store leftover chicken in an airtight container in the refrigerator for 3-4 days. Reheat the chicken in the microwave until the internal temperature reaches at least 165°F. Alternatively, reheat the chicken (to an internal temperature of 165°F) in a non-stick skillet over medium to medium-low heat. Cover the skillet so steam builds and helps heat the sauce; stir it often.
Sticky Chicken Thighs
Ingredients
- 2 tablespoons Water
- 1 tablespoon Cornstarch
- ¼ cup Reduced Sodium Soy Sauce
- ¼ cup Chicken Broth
- ¼ cup Brown Sugar
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 1 teaspoon Ginger Powder
- 2 Large Garlic Cloves finely minced
- Pinch Crushed Red Pepper add more if you like it spicy or leave it out if you don’t like spicy
- 1½ – 2 pounds Chicken Thighs boneless and skinless and trimmed of any fat (about 4-6 pieces)
- 1 teaspoon Salt we used kosher salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Oil use a neutral (flavorless) oil with a high smoke point we us canola oil
- Sliced Green Onions for garnish (optional)
- Sesame Seeds for garnish (optional)
- Rice or noodles for serving optional
Instructions
- Add the water and cornstarch to a jar or a medium bowl. Stir well to dissolve the cornstarch. Next, add in the soy sauce, chicken broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger powder, minced garlic and crushed red pepper (if using). Stir with a fork or small whisk until combined.
- Cover the sauce and place it in the refrigerator if you are not using it right away. Stir it right before using because the cornstarch tends to settle at the bottom.
- Season the chicken on both sides with the salt and black pepper.
- Heat the oil over medium high heat. When the oil is hot, but not quite smoking, add the chicken.
- Cook for 4 – 5 minutes until browned. If you’re not using a non-stick skillet then wait for the chicken to release before turning so that it doesn’t tear.
- Turn each piece and cook for 4 – 5 minutes to brown on both sides.
- Lower the heat to medium and add the sauce, stir and turn the chicken to coat on both sides.
- When the sauce comes to a simmer lower the heat to medium-low, cover and cook the chicken thighs with the sauce for 6-8 minutes or until the chicken is cooked through. Keep the sauce at a simmer, if it is boiling too vigorously lower the heat a bit. Turn the chicken a few times during the cooking time. The sauce contains sugar, and we don’t want it to burn.
- Use an instant read thermometer to make sure the internal temperature reaches at least 165°F on the thickest part of the largest piece. If it is not up to temperature continue cooking a few more minutes and check again.
- Serve the sticky chicken thighs with rice, noodles, vegetables or your favorite side dish.
Leave a Reply