Asian Sticky Chicken Thighs Recipe

Asian Sticky Chicken Thighs served with a fresh cucumber and tomato salad.

5 from 3 votes

Get ready for a flavor explosion with these Asian Sticky Chicken Thighs! Sweet, savory, and just the right amount of sticky, they’re the perfect addition to your dinner rotation.

Prep Time5

Cook Time45

Total Time50

Course: Main Dish

Cuisine: Asian

Diet: Gluten Free, Dairy Free

Servings:

Calories: 408kcal

Author: Linda

Ingredients

1 tablespoon sesame oil
8 boneless skinless chicken thighs
1/2 cup brown sugar
1 tbsp water
2 tablespoons fish sauce
Sesame seeds for garnish optional

Instructions

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat the sesame oil in a large nonstick skillet over medium-high heat.
Once the oil is shimmering, add the chicken thighs, smooth side down, and cook until browned (3-5 minutes). Transfer the browned chicken to a 2 1/2 quart or larger baking dish (a 9x9 square pan will work just fine).
Turn the stovetop heat down to medium and add the water, fish sauce, and sugar to the pan. Boil the sauce for 5 minutes, until thick and sticky. Pour the sauce over the chicken and transfer the dish to the oven. Bake uncovered until the chicken is cooked through (about 30 minutes), basting once halfway through the cooking time.
OPTIONAL: Remove the cooked chicken from the dish and transfer the cooking liquid back to the pan on the stove. Set the heat to medium and boil the sauce until it has reduced to a syrupy consistency (about 10 minutes). Pour the sauce over the chicken and serve garnished with sesame seeds.

Notes

To store Asian Sticky Chicken Thighs, place them in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. Freeze in a sealed container for up to 2 months.

Thaw frozen thighs in the fridge overnight. Then, reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals.

Nutrition