Description
These Sticky Asian Hoisin Chicken Thighs are packed with sweet, savory, and umami flavors, making them the perfect quick and easy meal. The hoisin-based marinade caramelizes beautifully, creating a sticky, glossy glaze that coats each tender piece of chicken. Serve it with rice, noodles, or stir-fried veggies for a delicious restaurant-quality dinner at home!
Ingredients
Scale
For the Chicken Marinade & Sauce
- 6 boneless, skinless chicken thighs
- ¼ cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon cornstarch + 2 tablespoons water (for thickening)
For Garnish
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
Instructions
- Marinate the Chicken:
- In a bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Add the chicken thighs and toss to coat evenly.
- Cover and marinate for at least 30 minutes (or overnight for deeper flavor).
- Cook the Chicken:
- Heat a large skillet over medium-high heat and add a little oil.
- Remove the chicken from the marinade (reserve the marinade) and sear for 4-5 minutes per side until golden brown.
- Make the Sauce:
- Pour the reserved marinade into the skillet and bring to a simmer.
- Mix cornstarch and water in a small bowl, then stir it into the sauce to thicken.
- Let the chicken simmer in the sauce for 2-3 minutes until well-coated and glossy.
- Serve and Garnish:
- Sprinkle with chopped green onions and sesame seeds.
- Serve hot with steamed rice, noodles, or stir-fried vegetables.
Notes
- For a lighter version, swap honey with maple syrup and use skinless chicken breasts.
- Want more spice? Add extra red pepper flakes or a drizzle of sriracha.
- For meal prep, store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm in a skillet over medium heat or in the microwave for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian-Inspired