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.

An image of a chicken thigh served with sauce and garnished with sliced green onions and sesame seeds. It is served with white rice and a side of mixed vegetables with broccoli and carrots.

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.

An image of the sauce for the sticky chicken thighs in a glass jar displayed on a white table.

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.

An image of the finished dish served on a white plate with a side of white rice and broccoli and carrots. The chicken and rice are garnished with sliced onions and sesame seeds.

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.

📖 Recipe