Sizzling Chicken Thighs in an Irresistible Asian-Inspired Sauce

Whenever I feel like treating my family, or even myself, I make my signature chicken thigh recipe. I pull out a large skillet, sear the chicken until beautifully golden, and start making the “secret” sauce, which, honestly, is largely improvised.

The flavors may be inspired by the Far East, but this recipe has gone through so many versions over the years that I can’t even remember them all. The current version takes about half an hour to make, tastes incredible, and is one of the kids’ absolute favorites.

The secret to getting the chicken thighs just right is making sure the skillet is very hot before the meat goes in. Instead of immediately cooking the chicken in liquid, let it sear until it develops a deep golden color. Only then add the sauce, which quickly reduces, caramelizes slightly, and coats the chicken with a rich, glossy layer of flavor.

Ingredients (4 Servings)

For the chicken:

• 800 grams (about 1¾ pounds) boneless chicken thighs, cut into strips or large cubes
• 2 tablespoons canola oil
• 4 cloves garlic, crushed
• 1 teaspoon freshly grated ginger
• A little black pepper

For the Asian-Inspired Sauce:

• 5 tablespoons soy sauce
• 4 tablespoons teriyaki sauce
• 2 tablespoons honey or date syrup
• 1 tablespoon sesame oil
• 1 tablespoon sweet chili sauce
• 1 teaspoon cornstarch
• 3 tablespoons water

For Serving:

• Toasted sesame seeds
• Chopped scallions
• Chopped cilantro, optional

Instructions

In a small bowl, mix all the sauce ingredients until the cornstarch has completely dissolved.

Heat a wide skillet or wok over high heat. Add the oil and chicken thighs, then cook for about 4 minutes without stirring too much, allowing the chicken to develop a good sear.

Turn the pieces over and continue cooking for another 3–4 minutes, until golden.

Add the garlic and ginger and stir for about 30 seconds, just until fragrant.

Pour the sauce into the skillet and stir until all the chicken pieces are evenly coated. Cook for another 2–3 minutes, until the sauce thickens, becomes glossy, and clings to the chicken.

Sprinkle with toasted sesame seeds and scallions, add cilantro if desired, and serve hot.