Sticky Pantry Chicken Thigh recipe

Name: Sticky Pantry Chicken Thigh recipe
Ingredients: 1 tbsp oil (for frying); 6 (1.5-2lb / 750g-1kg) chicken thigh fillets (, boneless skinless); 1/2 tsp cooking/kosher salt; 1/2 tsp black pepper; 1/2 cup water; 1/3 cup ketchup ( or tomato sauce (Australian); 2 tbsp soy sauce; 1 tbsp dijon or American mustard; 2 tbsp hot sauce (optional); 2 tbsp vinegar (any); 2 1/2 tbsp honey; 2 garlic cloves (, crushed)

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Total Time

15 minutes

Prep Time

5 minutes

Cook Time

10 minutes

Rating

(23)

Ingredients

4 servings

1 tbsp oil (for frying)
6 (1.5-2lb / 750g-1kg) chicken thigh fillets (, boneless skinless)
1/2 tsp cooking/kosher salt
1/2 tsp black pepper
1/2 cup water
1/3 cup ketchup ( or tomato sauce (Australian)
2 tbsp soy sauce
1 tbsp dijon or American mustard
2 tbsp hot sauce (optional)
2 tbsp vinegar (any)
2 1/2 tbsp honey
2 garlic cloves (, crushed)

American Beginner Dinner Frying ...

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Preparation

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Step 1

Sauce - Whisk the ingredients in a medium bowl.

Step 2

Sprinkle each piece of chicken with the salt and pepper.

Step 3

Heat the oil in a large non-stick pan over medium high heat.

Step 4

Coat chicken - Quickly dip a piece of chicken in the Sauce, shake off excess, then place in the pan. Repeat with as many pieces of chicken as you can fit in the pan.

Step 5

Cook the first side for 3 minutes, until it caramelises and is dark golden, then turn and cook the other side for 2 minutes until the chicken is almost cooked through.

Step 6

Sauce - Add the remaining Sauce and water. Bring to a rapid simmer, stirring occasionally, scraping the bottom of the pan to get all the brown bits stuck to the bottom of the pan. When the sauce has thickened (around 1 to 2 minutes), remove the pan from the stove. Turn chicken in Sauce to coat.