Ingredients

The following ingredients have 4 Servings
  • 1/4 cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha, divided
  • 1 teaspoon sesame oil
  • 1 garlic glove, finely minced
  • 1/2 teaspoon finely minced ginger
  • 1 tablespoon water
  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • fresh cilantro, sliced green onion, and toasted sesame seeds, for garnish

Instruction

  • In a bowl, whisk together honey, soy sauce, 1 teaspoon sriracha, sesame oil, garlic and ginger. Add 1 tablespoon water and whisk until incorporated. Set aside.Generously rub both sides of chicken thighs with sriracha.Heat a large non-stick skillet over medium-high heat. Add vegetable oil and heat until shimmering.Add chicken thighs, skin side up, and cook for about 5 minutes until bottom is golden brown. Flip and cook another 5 minutes or until skin side is golden brown and starting to crisp.Add sauce and partially cover; cook for about 10 more minutes until sauce is thickened and bubbly and a thermometer inserted into the thickest part of the largest thigh reads 165 degrees F.Transfer to serving dishes. Transfer leftover sauce into a small dish and serve alongside chicken. Top with fresh chopped cilantro, green onions, and toasted sesame seeds.