Crispy Sticky Sweet Chicken Recipe
Crispy skin-on chicken thighs finished in a glossy sweet and savory soy glaze. A one-pan dinner ready in about 25 minutes and perfect over rice.
Servings: 2 servings
Equipment
Ingredients
- 16 oz bone-in or boneless skin-on chicken thighs
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 3 cloves garlic minced
- Neutral oil for cooking
For the Sticky Sweet Sauce:
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1.5 tbsp brown sugar
- 1/2 tsp cornstarch mixed with 1 tbsp water slurry
Optional Garnish:
- Scallions
- Fried egg
- Steamed rice
Instructions
- In a shallow bowl, combine the flour, cornstarch, and salt. Mix lightly, then coat the chicken thighs thoroughly on both sides.
- Heat a pan over medium heat with a small amount of oil. Place the chicken skin-side down and cook for about 5 minutes until crispy. Flip and cook for another 4 minutes, or until the chicken is cooked through. Remove from the pan and set aside.
- In the same pan, add the minced garlic and cook until fragrant. Stir in the dark soy sauce, light soy sauce, and brown sugar. Add the cornstarch slurry and continue stirring until the sauce thickens into a glossy glaze.
- Return the chicken to the pan and coat both sides thoroughly in the sauce.
- Thinly slice the chicken and serve over a fresh bowl of rice.
- Optionally garnish with scallions and serve with a fried egg.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. The skin softens overnight, so it will not be as crispy the next day.
- Reheat in a pan or air fryer to bring back some of the crispiness. The microwave works too, but the skin will stay soft.
- Use bone-in thighs for more flavor (they need a little longer to cook), or swap in all cornstarch instead of flour for an even lighter, extra-crispy crust.
Nutrition
Calories: 670kcal | Carbohydrates: 34g | Protein: 33g | Fat: 44g