Sticky Pantry Chicken Thighs
A quick and flavorful weeknight dinner featuring juicy chicken thighs coated in a sweet and tangy sauce, perfect for busy families.
Ingredients
For the chicken
- 1 tbsp oil (for frying) Use a neutral oil like vegetable or canola.
- 6 pieces chicken thigh fillets (boneless skinless, 1.5-2lb / 750g-1kg) Can substitute with chicken breasts, adjusting cooking time.
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
For the sauce
- 1/2 cup water
- 1/3 cup ketchup (or tomato sauce)
- 2 tbsp soy sauce
- 1 tbsp dijon or American mustard
- 2 tbsp hot sauce (optional) Adjust spiciness to taste.
- 2 tbsp vinegar (any) Can use apple cider, white, or rice vinegar.
- 2 1/2 tbsp honey
- 2 cloves garlic (crushed)
Instructions
Preparation
- In a medium bowl, whisk together the ketchup, soy sauce, mustard, hot sauce (if using), vinegar, honey, and crushed garlic to make the sauce.
- Sprinkle each piece of chicken with salt and pepper.
Cooking
- In a large non-stick pan, heat the oil over medium-high heat.
- Quickly dip each piece of chicken into the sauce, shake off the excess, and place it into the pan. Repeat with as many pieces of chicken as you can fit in the pan.
- Cook the first side for 3 minutes until it caramelizes and turns dark golden. Turn the chicken and cook the other side for 2 minutes until almost cooked through.
- Pour in the remaining sauce and water. Bring it to a rapid simmer, stirring occasionally and scraping the bottom of the pan.
- When the sauce thickens (about 1 to 2 minutes), remove the pan from the heat and coat the chicken in the sauce.
Serving
- Put the chicken on a plate and spoon the sauce over the top.
Notes
Serve Sticky Pantry Chicken Thighs warm, paired with rice, noodles, or a fresh salad. Store leftovers in an airtight container in the fridge for 3-4 days.