Sticky Soy-Glazed Chicken

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Make a few shallow cuts on the meat side so the thighs stay flat and cook evenly.)
• salt (Season the chicken to taste.)
• black pepper (Season the chicken to taste.)
• 0.5 cup cornstarch (Use for coating the chicken; reserve 1 tablespoon for the sauce slurry.)
• 0.25 cup neutral cooking oil (Use enough to pan-fry the chicken; excess oil will be removed before making the glaze.)
• 0.25 cup soy sauce (For the glaze.)
• 0.25 cup brown sugar (For the sweet component of the glaze.)
• 2 tbsp rice vinegar (For tanginess.)
• 3 cloves garlic (Minced; inferred from the sauce preparation.)
• 1 tbsp fresh ginger (Finely grated; inferred from the sauce preparation.)
• 4 dried red chilies (Cut into pieces and remove the seeds; use fewer or more to customize the heat.)
• 0.5 cup water (Whisk with the sauce ingredients and cornstarch.)
• 3 green onions (Thinly sliced, for serving.)

Steps

1. 1

   If the chicken thighs are unevenly thick, make several shallow cuts across the meat side. Pat the chicken dry with paper towels so the coating adheres well.

2. 2

   Season both sides of the chicken with salt and black pepper.

3. 3

   Lightly coat the chicken thighs in cornstarch, shaking off the excess. Let the coated chicken rest for a few minutes so the coating hydrates slightly and sticks during frying instead of falling into the oil and burning.

4. 4

   Cut the dried chilies into pieces and remove their seeds. Slice the green onions for garnish.

5. 5

   In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, water, and 1 tablespoon of the cornstarch until smooth and no lumps remain.

6. 6

   Heat the neutral oil in a large skillet over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary so the pan is not crowded.

7. 7

   Pan-fry the chicken for about 5 minutes on the first side, then turn and cook for about 5 minutes on the second side, until deeply golden and cooked through. The thickest part should reach 165°F / 74°C.

8. 8

   Transfer the chicken to a plate or wire rack. Carefully pour off excess oil from the skillet, leaving only a thin film for stir-frying.

9. 9

   Return the skillet to medium heat. Add the cut dried chilies and stir-fry for about 30 seconds, just until fragrant. Do not let them scorch.

10. 10

    Pour the prepared sauce into the skillet. Let it bubble for 1–2 minutes, stirring, until the cornstarch thickens it into a glossy glaze.

11. 11

    Add the fried chicken back to the skillet. Turn the pieces repeatedly to coat them in the glaze and cook for about 2 minutes, until sticky and shiny.

12. 12

    Garnish generously with sliced green onions and serve immediately, preferably with steamed rice.

Notes

The transcript provides the chicken seasoning, cornstarch coating, dried-chili preparation, frying times, and finishing method, but does not state the sauce ingredient list or quantities. The sauce measurements above are a reasonable reconstruction and should be treated as approximate. Exercise caution when adding the chicken to hot oil and when removing excess oil from the skillet.

Nutrition per serving

• main
• chicken
• pan-fried
• soy-glazed
• spicy
• under-30-minutes
• Asian-inspired