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Sticky Umami Chicken Thighs

Juicy chicken thighs coated in a sweet, savory, and glossy umami-rich glaze, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in chicken thighs skin-on preferred
  • 0.5 tsp black pepper
Sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp oyster sauce optional
  • 1 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp chili flakes optional
Thickening
  • 1 tbsp cornstarch
  • 2 tbsp water
Garnish
  • 2 green onions sliced
  • 1 tsp sesame seeds

Equipment

  • Large skillet
  • Oven
  • Mixing bowls
  • Tongs

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry and season lightly with black pepper.
  3. Heat oil in a skillet over medium-high heat and sear chicken skin-side down until golden and crispy.
  4. Flip chicken and cook another 3 minutes.
  5. Whisk sauce ingredients together and pour over chicken.
  6. Transfer skillet to oven and bake 20–25 minutes until cooked through.
  7. Mix cornstarch with water and stir into sauce on stovetop until thickened.
  8. Coat chicken with glaze and garnish before serving.

Notes

Boneless thighs can be used with reduced cooking time. Adjust sweetness or spice level to preference.