Sticken Chicken
Get ready to savor the irresistible flavors of "Sticken Chicken," a mouthwatering recipe featuring tender, juicy chicken thighs coated in a luscious, sticky glaze. This easy yet impressive dish combines the savory richness of soy sauce, the sweetness of honey and brown sugar, and the tangy brightness of rice vinegar, all infused with aromatic garlic, ginger, and sesame oil. Perfectly seared for crispy skin and then simmered to juicy perfection, this one-pan wonder comes together in just 45 minutes, making it ideal for weeknight dinners or special occasions. Garnished with sesame seeds and fresh green onions, "Sticken Chicken" pairs beautifully with steamed rice to soak up every drop of the irresistibly thickened sauce. Elevate your dinner game with this flavorful and family-friendly recipe that’s sure to leave everyone asking for seconds!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 stalks green onions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
Begin by patting the chicken thighs dry with paper towels and seasoning them with salt and pepper on both sides.
In a small mixing bowl, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until well combined to create the sauce.
Heat a large skillet over medium-high heat and add the vegetable oil. Once the oil is hot, place the chicken thighs skin-side down in the pan.
Sear the chicken for 4-5 minutes on each side, or until the skin is golden brown and crisp. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and pour the prepared sauce into the skillet. Allow it to simmer for 2-3 minutes, stirring occasionally.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly add the slurry to the sauce in the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
Return the seared chicken thighs to the skillet, spooning the sauce over the chicken to coat evenly.
Cover the skillet with a lid and cook the chicken on low heat for 15-20 minutes, occasionally basting with the sauce, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Sprinkle the finished dish with sesame seeds and green onions for garnish.
Serve warm with steamed rice or your favorite side dishes and enjoy the sticky, flavorful chicken!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 22.0 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 436 mg | 9% | |
*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.
