Sticky Soy-Glazed Chicken Thighs
This delicious, savory dish takes humble chicken thighs and transforms them into a gourmet delight that's hard to resist. Inspired by classic Asian flavors, these chicken thighs are marinated and glazed with an exhilarating blend of soy, garlic, ginger, and honey, creating a rich, sticky sauce that clings delectably to each piece. Perfect as a main course or as an irresistible starter, these thighs pair well with steamed rice or a crisp salad, making them versatile and perfect for any occasion. Don't forget to provide some finger bowls for cleaning those deliciously sticky fingers!
6
Servings
N/A
Calories
10
Ingredients
Ingredients
chicken thighs
900 g (none)
vegetable oil
2 tablespoons (none)
garlic cloves
3 (peeled and crushed)
fresh gingerroot
4 cm (peeled and finely grated)
soy sauce
125 ml (none)
chinese rice wine
3 tablespoons (or dry sherry)
clear honey
2 tablespoons (none)
soft brown sugar
1 tablespoon (none)
hot chili sauce
2 dashes (to taste)
fresh parsley
to garnish (chopped)
Instructions
1
Heat a large wok over medium-high heat, then add the vegetable oil and heat until shimmering. Add the chicken thighs in batches, ensuring not to overcrowd the wok. Stir-fry the thighs for about 5 minutes or until golden and seared, then remove them and drain on paper towels.
2
Carefully pour off the excess oil and fat from the wok. Wipe the wok clean using paper towels. Return the wok to medium heat and add the garlic, ginger, soy sauce, rice wine (or dry sherry), and honey. Stir well to combine, then sprinkle in the soft brown sugar and hot chili sauce, adjusting to taste. Bring the mixture to a boil.
3
Lower the heat to a gentle simmer, carefully returning the chicken thighs to the wok. Cover the wok and let the thighs simmer gently over low heat for approximately 30 minutes. During this time, the chicken should become tender, and the sauce will reduce and thicken, glazing the chicken beautifully.
4
Occasionally stir or spoon the sauce over the chicken thighs to ensure they are evenly coated. If the sauce becomes too thick, add a little water to reach the desired consistency. Once ready, transfer the chicken to a serving dish, garnish with freshly chopped parsley, and serve immediately, warmed and delicious.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sticky Soy-Glazed Chicken Thighs?
It is a savory Asian-inspired dish where chicken thighs are seared and then simmered in a rich glaze made of soy sauce, honey, ginger, and garlic.
How many people does this recipe serve?
This recipe is designed to provide 6 servings.
What type of chicken should I use?
You should use 900 grams of chicken thighs for the best flavor and tenderness.
Can I use chicken breasts instead?
Yes, but keep in mind that thighs are more succulent; breasts may require a shorter simmering time to avoid drying out.
How long does it take to cook the chicken?
The chicken is first stir-fried for 5 minutes and then simmered in the sauce for approximately 30 minutes.
What is the primary flavor profile?
The dish is savory and sweet with aromatic notes of garlic and ginger and a hint of heat from chili sauce.
What can I substitute for Chinese rice wine?
Dry sherry is an excellent substitute if you do not have Chinese rice wine.
How much ginger is required?
You will need a 4 cm piece of fresh gingerroot, peeled and finely grated.
How many garlic cloves are needed?
The recipe calls for 3 garlic cloves, peeled and crushed.
Is this dish spicy?
It contains two dashes of hot chili sauce, but this can be adjusted to your personal taste preference.
What makes the sauce sticky?
The combination of clear honey and soft brown sugar reduces during the simmering process to create a thick, sticky glaze.
What should I serve with this chicken?
It pairs perfectly with steamed rice or a fresh, crisp salad.
Do I need a specific type of pan?
A large wok is recommended for stir-frying and simmering, though a deep skillet will also work.
Why should I stir-fry the chicken in batches?
Stir-frying in batches prevents overcrowding, ensuring the chicken sears and turns golden rather than steaming.
What kind of oil should I use?
Vegetable oil is best because of its high smoke point and neutral flavor.
Can I make the sauce thinner?
If the sauce becomes too thick during simmering, you can add a little water to reach your desired consistency.
What is the recommended garnish?
Freshly chopped parsley is used to garnish the dish before serving.
How do I prepare the garlic?
The garlic should be peeled and crushed before being added to the wok.
How much soy sauce is needed?
The recipe requires 125 ml of soy sauce.
Should I wipe the wok during cooking?
Yes, after searing the chicken, you should pour off excess fat and wipe the wok clean before making the sauce.
Is this a good recipe for beginners?
Yes, it is described as an easy dinner and a quick recipe with simple steps.
Can this be served as a starter?
Absolutely, these chicken thighs are versatile enough to be served as an irresistible starter.
What heat setting should I use for searing?
The chicken should be seared over medium-high heat until golden.
What heat setting is used for simmering?
The chicken should simmer gently over low heat for 30 minutes.
How much honey do I need?
The recipe calls for 2 tablespoons of clear honey.
How much brown sugar is used?
You will need 1 tablespoon of soft brown sugar.
Can I use frozen ginger?
Yes, frozen ginger can be grated and used similarly to fresh ginger.
Is the chicken supposed to be tender?
Yes, the 30-minute simmering process ensures the chicken becomes very tender.
Can I adjust the sweetness?
Yes, you can slightly increase or decrease the honey and brown sugar to suit your taste.
What is the final step before serving?
Transfer the chicken to a dish, garnish with parsley, and serve immediately while warmed.