Sticky Chicken Thighs

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.

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.

Course Main Course

Cuisine Asian

Keyword chicken thighs

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 432kcal

Author Elizabeth

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.

Nutrition