Instructions
Step 1: Season chicken thighs with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until skin is crispy and golden. Flip and cook another 6-7 minutes until cooked through. Remove and set aside.
Step 2: In the same skillet, combine soy sauce, honey, rice vinegar, minced garlic, ginger, sesame oil, brown sugar, and red pepper flakes. Bring to a simmer over medium heat.
Step 3: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Step 4: Return chicken to the skillet, turning to coat each piece evenly with the sauce. Cook for 1-2 more minutes.
Step 5: Serve the chicken over steamed rice and garnish with chopped green onions and sesame seeds. Pair with your favorite green vegetable.
Storage Information
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. The sauce may thicken upon storage, so you can add a splash of water when reheating if needed.
Continue on the next page