Description
This Best Sticky Ginger Soy Chicken Thigh Skillet recipe delivers juicy, flavorful chicken thighs marinated in a fragrant blend of fresh ginger, soy sauce, honey, garlic, and rice vinegar. Cooked skin-side down until golden and then simmered in a sticky, caramelized glaze, these chicken thighs are finished with fresh green onions and toasted sesame seeds for a perfect balance of savory, sweet, and slightly spicy notes. Ideal for a quick, delicious meal with an Asian-inspired flair.
Ingredients
Scale
Chicken and Marinade
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Fresh ginger (minced)
- 1/4 cup Soy sauce (dark soy preferred)
- 2 tablespoons Honey or brown sugar (to taste)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Rice vinegar
Cooking
- 2 tablespoons Vegetable or canola oil
- 2 tablespoons Green onions (sliced thinly)
- 1 tablespoon Sesame seeds (toasted)
- 1/2 teaspoon Red chili flakes (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together fresh ginger, dark soy sauce, honey, minced garlic, and rice vinegar until fully combined into a smooth and glossy glaze. This marinade will impart the chicken with a balanced savory-sweet-umami flavor.
- Marinate the Chicken: Place the chicken thighs in a sealed bag or container and coat thoroughly with the marinade. Refrigerate for at least 30 minutes to allow flavors to infuse; for best results, marinate overnight.
- Heat the Skillet: Warm the vegetable or canola oil in a large skillet over medium-high heat until shimmering, approximately 2 minutes, ensuring the pan is hot enough for browning.
- Sear the Chicken Skin-Side Down: Place the marinated chicken thighs skin-side down in the skillet, pressing gently to ensure even contact. Cook for 6 to 8 minutes until the skin is a deep golden brown and releases easily from the pan.
- Flip and Simmer: Turn the chicken pieces over and pour the reserved marinade around them in the skillet. Reduce the heat to medium-low and let the chicken simmer for 8 to 10 minutes until the sauce thickens and clings to the chicken in a sticky, caramelized finish.
- Rest and Garnish: Remove the chicken from the skillet and let it rest for 5 minutes to lock in the juices. Sprinkle sliced green onions, toasted sesame seeds, and optional red chili flakes over the chicken before serving for added flavor and texture.
Notes
- For extra flavor, marinate the chicken overnight to allow the ginger and soy sauce to penetrate deeply.
- Use dark soy sauce for a richer color and deeper flavor but adjust saltiness if using a regular soy sauce.
- Toast sesame seeds lightly in a dry pan before adding to enhance their nutty aroma.
- Adjust the amount of honey or brown sugar depending on your preferred sweetness level.
- Red chili flakes add a nice subtle heat but can be omitted for a milder dish.
