Ketchup Chicken
Satisfy your comfort food cravings with this irresistibly savory and sweet Ketchup Chicken recipe, a simple yet flavorful dish perfect for busy weeknights. Tender chicken thighs are seared until golden and then simmered in a rich, sticky sauce made with ketchup, soy sauce, and a touch of brown sugar, creating a deliciously tangy glaze that clings to every bite. The addition of sautéed onions and garlic deepens the flavor, while optional chili flakes add a subtle kick for spice lovers. Ready in just 45 minutes, this easy skillet meal pairs beautifully with fluffy rice, velvety mashed potatoes, or your favorite vegetables, making it as versatile as it is delicious. With its quick cooking time, approachable ingredients, and soul-warming taste, Ketchup Chicken is destined to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 0.5 cup Ketchup
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 0.25 cup Water
- 0.25 teaspoon Chili flakes (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, sear the chicken thighs skin-side down for 4-5 minutes until golden and crispy. Flip and cook for another 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Add ketchup, soy sauce, brown sugar, water, and chili flakes (if using) to the skillet. Stir to combine and bring to a simmer.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165°F (74°C).
Uncover the skillet and continue to simmer for 5 minutes to allow the sauce to thicken slightly.
Transfer the chicken to a serving plate, spoon the sauce over the top, and garnish with fresh parsley. Serve with rice, mashed potatoes, or a side of vegetables.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4757 mg | 207% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 35.2 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2007 mg | 43% | |
*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.
