Ingredients
– 6 boneless skinless chicken thighs (about 1 ½ pounds)
– Salt and freshly ground black pepper to taste
– ⅓ cup cornstarch
– 3 tablespoons neutral oil with a high smoke point (such as avocado, vegetable, or canola oil)
– 2 or 3 green onions, thinly sliced (optional, for garnish)
– Cooked white or brown rice for serving (optional)
– 4 tablespoons butter for the glaze
– 1 tablespoon minced garlic for the glaze
– 1 tablespoon ginger paste or minced ginger for the glaze
– 4 tablespoons light brown sugar for the glaze
– 4 tablespoons light soy sauce for the glaze
– Firm tofu for vegan options
– Tamari for gluten-free
– Maple syrup for a natural alternative
Instructions
1-Season the chicken thighs with salt and pepper.
2-Coat each piece in ⅓ cup cornstarch, shaking off the excess, and set aside.
3-Heat 3 tablespoons of neutral oil in a 12-inch skillet over medium-high heat.
4-Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through.
5-Transfer the chicken to a plate lined with paper towels.
6-In the same skillet over low heat, melt 4 tablespoons butter.
7-Add 1 tablespoon minced garlic and 1 tablespoon ginger paste; sauté for 1 to 2 minutes until fragrant.
8-Stir in 4 tablespoons light brown sugar and 4 tablespoons light soy sauce, cook until the sauce thickens to a glaze consistency.
9-Return the chicken to the skillet, spoon the glaze over it, and remove from heat.
10-Garnish with sliced green onions if desired.
11-Slice the chicken and serve over cooked rice if preferred.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Don’t overcrowd the pan – cook chicken in batches if needed to ensure even browning and crispy edges
🥢 For extra crispy chicken, double-coat by dipping in cornstarch again after the first coating
🌿 Garnish with sesame seeds and extra green onions for restaurant-style presentation and added crunch
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Asian-American
Nutrition
- Serving Size: 1-2 chicken thighs
- Calories: 420
- Sugar: 12
- Sodium: 850
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 35
- Cholesterol: 130