Description
A rich, savory-sweet chicken dish inspired by Korean flavors, featuring juicy chicken thighs coated in an irresistible soy garlic sauce.
Ingredients
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Chicken thighs – 2 pounds (900 g)
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Soy sauce – 1/2 cup (120 ml)
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Brown sugar – 1/3 cup (70 g)
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Garlic cloves – 8 cloves, minced
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Fresh ginger – 1 tablespoon (15 g), grated
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Rice vinegar – 2 tablespoons (30 ml)
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Sesame oil – 1 tablespoon (15 ml)
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Water – 1/4 cup (60 ml)
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Black pepper – 1/2 teaspoon (2 g)
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Cornstarch – 1 tablespoon (8 g) + 2 tablespoons (30 ml) water
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Neutral cooking oil – 2 tablespoons (30 ml)
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Green onions – 3 stalks, sliced
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Sesame seeds – 1 tablespoon (9 g)
Instructions
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Pat chicken thighs dry with paper towels.
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Whisk soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, water, and black pepper in a bowl.
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Heat oil in a skillet and brown chicken on both sides. Remove and set aside.
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Pour sauce into the skillet and bring to a simmer.
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Return chicken to the pan, cover, and simmer for 20–25 minutes.
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Stir in cornstarch slurry and simmer until sauce thickens.
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Garnish with green onions and sesame seeds before serving.
Notes
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Adjust sweetness by reducing brown sugar to taste.
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Boneless thighs cook slightly faster than bone-in.
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Leftovers keep well refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes