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Honey Soy Chicken Thighs

Honey soy chicken thighs seared until the skin is deeply golden, then simmered in a sticky honey-soy glaze that clings to every bite. Finished with a cornstarch-thickened glossy coating and topped with green onions and sesame.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 2 lb bone-in, skin-on chicken thighs about 2 lb
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
Honey soy glaze
  • 0.333 cup honey
  • 0.333 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp toasted sesame oil
Cornstarch slurry and garnish
  • 1 tbsp cornstarch mixed with 2 tbsp water for slurry
  • 2 tbsp water for cornstarch slurry
  • 2 green onions, thinly sliced (for garnish)
  • 1 tbsp toasted sesame seeds (for garnish)

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Pat the chicken thighs dry, then season all sides with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Place thighs skin-side down in the hot skillet and sear for 6-7 minutes, until the skin is deeply golden and crisp. Flip and sear the other side for 3-4 minutes more.
Make the glaze
  1. While the chicken sears, whisk together honey, low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, and toasted sesame oil in a bowl. Stir until the mixture looks smooth and glossy.
Simmer
  1. Remove excess fat from the skillet, leaving about 1 tbsp. Pour the honey soy mixture over the chicken, reduce heat to medium-low, cover, and simmer for 15-18 minutes until the chicken reaches 165°F internally.
Thicken the glaze
  1. Remove the chicken to a plate. Stir the cornstarch slurry into the simmering sauce and cook for 1-2 minutes, stirring, until it thickens into a glossy glaze that coats the back of a spoon.
Glaze and finish
  1. Return the chicken to the skillet and spoon the thickened glaze over each piece until well coated and glistening. Let the glaze cling for about 1 minute so it coats evenly.
Garnish and serve
  1. Top the chicken with sliced green onions and toasted sesame seeds. Serve warm over rice.

Notes

For the crispiest skin, dry the chicken thoroughly and avoid moving it during the first sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended due to texture changes in the glaze. For a lower-sodium option, use reduced-sodium soy sauce and reduce added salt accordingly.