Go Back
–+ servings
Close-up of easy chicken bites coated in a glossy glaze, sprinkled with sesame seeds and green onions, served over white rice.

Easy Chicken Thighs with Savory Sauce

This recipe offers a simple way to prepare flavorful chicken thighs with a savory sauce, perfect for busy weeknights. It focuses on straightforward techniques for a delicious and approachable meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 1/4 cup soy sauce
  • 2 Tbsp water
  • 1 Tbsp toasted sesame oil
  • 3 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • 1 tsp grated fresh ginger Grate using a small-holed cheese grater
  • 2 cloves garlic, minced
  • 1/2 Tbsp cornstarch
  • 1 Tbsp sesame seeds
Chicken
  • 2 Tbsp cooking oil
  • 1 lb boneless skinless chicken thighs Trim any excess fat
  • 1 large egg
  • 2 Tbsp cornstarch
  • 1 pinch salt and pepper each
For Serving
  • 4 cups cooked jasmine rice
  • 2 whole green onions, sliced

Equipment

  • Small bowl
  • Large bowl
  • Large skillet
  • Cheese grater

Method
 

  1. Prepare the sauce. In a small bowl, stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, cornstarch, and sesame seeds. Set the sauce aside.
  2. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Cut the trimmed chicken thighs into 1-inch pieces. Toss the chicken in the egg and cornstarch mixture.
  3. Add the cooking oil to a large skillet and heat over medium heat. Once the skillet is hot, swirl to coat the surface with oil. Add the coated chicken in a single layer.
  4. Cook the chicken undisturbed until golden brown on the bottom. Carefully flip the chicken pieces, breaking them up as you flip. Continue cooking until golden brown on the other side. Stir as little as possible to keep the coating intact.
  5. Once the chicken is cooked through and golden brown, pour the sauce over the chicken. Toss to coat. As the sauce simmers, it will thicken. Stir gently until the sauce has thickened, then turn off the heat.
  6. Serve the chicken over rice and sprinkle with sliced green onions.

Notes

This recipe is designed for ease and speed, making it ideal for weeknight meals. The key is to not overcrowd the pan and to let the chicken cook undisturbed for the initial browning.

Tried this recipe?

Let us know how it was!