Boneless Skinless Chicken Thigh Chinese Recipe

Description

Crispy, sticky boneless chicken thighs glazed in a sweet savory ginger soy sauce. Perfect high protein weeknight dinner ready in 30 minutes.

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp (15ml) neutral oil (avocado or vegetable)
• ⅓ cup (80ml) low-sodium soy sauce (use tamari for GF)
• 3 tbsp (45ml) honey or brown sugar
• 2 tbsp (30ml) rice vinegar
• 1 tbsp (15ml) toasted sesame oil
• 3 garlic cloves, minced
• 1 tbsp (15g) fresh ginger, grated
• 1 tsp Sriracha (optional; for heat)
• 1 tbsp (8g) cornstarch + 2 tbsp water (slurry)
• 1 tbsp sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Prep Chicken: Pat thighs dry with paper towels. Cut into 1-inch pieces. Season lightly with black pepper.
2. Whisk Sauce: In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and Sriracha. In a separate cup, mix cornstarch and water until smooth.
3. Sear Chicken: Heat oil in a large skillet or wok over medium-high. Add chicken in a single layer (work in batches if needed). Cook 5–6 minutes per side until golden and crispy. Transfer to a plate.
4. Simmer Sauce: Reduce heat to medium. Pour sauce into the skillet, scraping up browned bits. Bring to a simmer, then whisk in cornstarch slurry. Cook 2–3 minutes until glossy and thickened.
5. Glaze Chicken: Return chicken to skillet. Toss to coat in sauce. Cook 2–3 minutes until sauce clings thickly to chicken (Doneness Test: Internal temperature reaches 165°F/74°C).
6. Garnish & Serve: Remove from heat. Sprinkle with sesame seeds and scallions. Serve immediately.