🇺🇸 United StatesCatalog recipe
Boneless chicken thighs seared until crisp and glazed in a sticky honey-garlic-soy sauce that clings to every piece.
For 4 servings.
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Cut the chicken thighs into large bite-sized pieces and season with black pepper.
Whisk the honey, soy sauce and rice vinegar together in a small bowl.
Heat the oil in a large skillet over medium-high and sear the chicken pieces until golden on all sides, about 6 minutes.
Add the garlic and cook 30 seconds until fragrant, then pour in the honey-soy mixture.
Simmer, stirring often, until the sauce reduces to a thick, glossy glaze that coats the chicken, 4–5 minutes.
💡 The sauce goes from thin to sticky fast in the last minute — stay close and stir.
Scatter with spring onion and sesame seed and serve over rice.
The sweet-savory honey-and-soy glaze traces to Chinese-American takeout kitchens and became a home-cooking shortcut once bottled soy sauce and honey sat in nearly every American pantry — now one of the most-repeated formulas for turning plain chicken thighs into a dinner that reads as effortful.
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