Diamond Chicken
Elevate your weeknight dinner game with Diamond Chicken, a dish that sparkles with bold, umami-rich flavors and a beautifully glossy glaze. This recipe features tender, bone-in, skin-on chicken thighs, seasoned to perfection and pan-seared until golden and crispy. A savory-sweet sauce made with soy sauce, honey, rice vinegar, garlic, and ginger is combined with a cornstarch slurry to create a luxuriously thick coating that clings to every bite. Finished with a touch of sesame oil, toasted sesame seeds, and fresh green onions, this dish is as visually stunning as it is delicious. Ideal for serving over steamed rice, Diamond Chicken is a quick and satisfying meal that delivers mouthwatering results in just 45 minutes.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 2 stalks Green onions (sliced for garnish)
- 1 tablespoon Toasted sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cooking oil
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add cooking oil.
Once the oil is hot, place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken over and cook the other side for an additional 5 minutes. Remove chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add minced garlic and grated ginger. Cook for 1 minute until fragrant.
Mix soy sauce, honey, rice vinegar, and sesame oil in a small bowl, then pour the mixture into the skillet.
In a separate small bowl, combine cornstarch with water to create a slurry. Add the slurry to the skillet and stir well to thicken the sauce.
Return the chicken thighs to the skillet, spooning the sauce over the top to coat evenly. Cover and simmer for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the lid and let the sauce reduce for another 3-5 minutes, ensuring the chicken is glazed and shiny.
Transfer the chicken to a serving plate and garnish with sliced green onions and toasted sesame seeds.
Serve hot with steamed white rice or your favorite side dishes.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.6 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
