Thai Sticky Chicken
Prepare to elevate your dinner game with this irresistible Thai Sticky Chicken recipe! Juicy, bone-in chicken thighs are seared to golden perfection and glazed in a lusciously sticky sauce made with soy sauce, fish sauce, dark soy sauce, brown sugar, honey, and a zing of lime juice. Minced garlic, grated ginger, and optional red chili flakes add layers of bold, aromatic flavor, while a cornstarch slurry creates the ultimate glossy coating. Garnished with sesame seeds and scallions for a pop of texture and color, this dish pairs perfectly with steamed rice to soak up every drop of the savory-sweet glaze. Ready in just 45 minutes, this Thai-inspired chicken recipe is sure to tantalize your taste buds and become your new favorite weeknight dinner.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 0.25 cups soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 0.25 cups brown sugar
- 2 tablespoons honey
- 2 tablespoons lime juice
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon red chili flakes (optional)
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 pieces scallions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
In a medium bowl, whisk together soy sauce, fish sauce, dark soy sauce, brown sugar, honey, lime juice, minced garlic, grated ginger, and red chili flakes (if using). Set aside.
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 4 minutes.
Reduce the heat to medium and pour the prepared sauce over the chicken. Toss to coat the chicken evenly in the sauce.
Cover the skillet and let the chicken cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and the sauce has reduced to a sticky glaze.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce in the skillet and cook for an additional 2 minutes, stirring constantly, until the sauce thickens.
Remove the skillet from heat. Garnish the chicken with chopped scallions and sesame seeds.
Serve the Thai Sticky Chicken hot with steamed rice or your favorite side dishes.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6657 mg | 289% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 73.2 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2371 mg | 50% | |
*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.
