Description
Honey Sesame Chicken Thighs are a deliciously sticky, sweet, and savory dish featuring tender boneless, skinless chicken thighs coated in a homemade honey sesame sauce. This quick and easy recipe is perfect for a flavorful weeknight dinner, with a perfect balance of honey, soy sauce, garlic, and sesame seeds, all cooked to juicy perfection in a skillet.
Ingredients
Honey Sesame Sauce
- ⅓ cup honey
- ¼ cup low sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon light or dark brown sugar
- 2 cloves garlic, minced
- ¼ cup sesame seeds
- 2 tablespoons water
Chicken
- 8-10 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons cornstarch (or more as needed)
- 1 tablespoon oil (for cooking)
Instructions
- Make the Honey Sesame Sauce: Combine honey, low sodium soy sauce, sesame oil, brown sugar, minced garlic, sesame seeds, and water in a small saucepan. Simmer on medium-low heat, stirring occasionally, until the sauce thickens to your desired consistency. Set aside once done.
- Season the Chicken: Pat the chicken thighs dry and season both sides evenly with salt, garlic powder, and paprika to enhance the flavor.
- Coat with Cornstarch: Lightly dredge each seasoned chicken thigh in cornstarch, ensuring both sides are well coated. This helps achieve a slight crispiness when cooking.
- Cook the Chicken Thighs: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, place the chicken thighs smooth-side down without overcrowding the pan (cook in batches if necessary). Cook for about 5 minutes on the first side, then flip and cook for an additional 6 minutes, or until the chicken is cooked through and golden brown.
- Combine with Sauce: Pour the thickened honey sesame sauce over the cooked chicken thighs in the skillet. Toss or spoon the sauce to fully coat each piece. Let it cook together for an extra minute so the flavors meld and the sauce clings to the chicken.
Notes
- Use low sodium soy sauce to control saltiness in the dish.
- Adjust the amount of cornstarch for a crisper coating if desired.
- Do not overcrowd the pan when cooking the chicken to ensure even cooking and browning.
- Serve with steamed rice or vegetables for a complete meal.
- Leftovers can be refrigerated up to 3 days and reheated gently to maintain sauce consistency.
