Description
Crispy boneless chicken thighs coated in a sticky-sweet soy garlic glaze, perfect for a quick dinner.
Ingredients
- 4 boneless chicken thighs
- 2 teaspoons salt (about ½ teaspoon per thigh)
- 1 teaspoon black pepper
- ⅓ cup cornstarch
- Oil for cooking (vegetable, canola, or avocado oil)
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon oyster sauce
- 2 tablespoons honey
- 4 garlic cloves, minced
- Cooked white rice (jasmine or basmati)
- Sesame seeds, optional
- Green onions, sliced, optional
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, honey, and minced garlic until well combined. Set aside.
- Pat chicken thighs dry with paper towels and season with salt and pepper.
- Coat chicken thighs lightly with cornstarch.
- Heat a large nonstick pan over medium-high heat, add oil.
- Pan-fry chicken thighs for 4-5 minutes on each side until cooked through.
- Remove chicken and set aside. Pour glaze into the same pan and let it simmer for 30 seconds.
- Return chicken to the pan and coat with the glaze, cooking for 1 minute per side.
- Serve over hot rice, garnished with sesame seeds and green onions if desired.
Notes
For gluten-free, substitute tamari for soy sauce. Ensure chicken is patted dry for crispy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian