Ingredients:

  • 4 large Boneless, Skinless Chicken Thighs (approx. 600g / 1.3 lbs total)
  • 1 Tbsp (15 ml) Neutral Cooking Oil (e.g., Rapeseed, Vegetable, or Grapeseed oil)
  • 1/2 tsp (2.5 g) Salt (Kosher or Fine Sea Salt)
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • 1/2 cup (120 ml) Low Sodium Soy Sauce (or Tamari for gluten-free)
  • 1/4 cup (60 ml) Water
  • 1/4 cup (60 ml) Honey
  • 2 Tbsp (30 ml) Light Brown Sugar (packed)
  • 1 Tbsp (15 ml) Fresh Ginger, finely grated
  • 2 cloves Garlic, minced (approx. 1 tsp / 5g)
  • 1 Tbsp (15 ml) Rice Wine Vinegar (unseasoned)
  • 1 tsp (5 ml) Sesame Oil (toasted)
  • 1 tsp (5 g) Cornstarch (optional, for thickening)
  • 1 Tbsp (15 g) Sesame Seeds (toasted, for garnish)
  • 2 Tbsp (10 g) Spring Onions (Scallions), thinly sliced (for garnish)

Instructions:

  1. Pat the Chicken Dry: Remove the chicken thighs from packaging and pat them aggressively dry using paper towels. Season lightly with salt and pepper.
  2. Whisk the Glaze: In a bowl or jug, combine the Soy Sauce, Water, Honey, Brown Sugar, grated Ginger, minced Garlic, Rice Vinegar, and Sesame Oil. Whisk well until the sugar dissolves. If using the cornstarch, whisk it into the glaze mixture now.
  3. Heat the Pan: Place the oven-safe skillet over medium-high heat and add the cooking oil. Allow the oil to shimmer.
  4. Sear: Place the chicken thighs into the hot pan. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms on one side. Flip the chicken and remove the pan from the heat briefly.
  5. Glaze and Cook: Pour about three-quarters of the prepared glaze mixture directly over the chicken in the pan. Reserve the remaining quarter cup of glaze. For the oven method, place the skillet into a preheated oven at 200°C (400°F) for 15-20 minutes, or simmer on the stovetop on medium-low heat for 15-20 minutes.
  6. Check Doneness: The chicken is cooked when the internal temperature reaches 74°C (165°F) at the thickest part. Remove the thighs and set them aside on a cutting board, covered loosely with foil, to rest for 5 minutes.
  7. Reduce the Sauce: Place the skillet back on high heat (stovetop). Bring the remaining liquid in the pan to a vigorous boil. If the sauce isn't thick enough, add the reserved glaze and boil for 2-3 minutes, stirring constantly, until the sauce coats the back of a spoon and is thick and syrupy.
  8. Glaze and Serve: Return the rested chicken thighs to the sticky glaze, turning them gently to coat thoroughly. Transfer to a serving platter, garnish generously with toasted sesame seeds and sliced spring onions.