Brown Sugar Soy Chicken Thighs (Print)

Juicy chicken thighs in a caramelized brown sugar-soy glaze with hints of ginger, garlic, and sesame for a quick weeknight favorite.

# Ingredients:

→ Protein

01 - 6 boneless, skinless chicken thighs

→ Marinade

02 - 125 ml soy sauce
03 - 75 g brown sugar
04 - 2 cloves garlic, minced
05 - 1 teaspoon fresh ginger, grated
06 - 15 ml sesame oil
07 - ½ teaspoon black pepper

→ Sauce Thickener (Optional)

08 - 1 teaspoon cornstarch
09 - 30 ml water

→ Garnish

10 - 1 tablespoon sesame seeds
11 - 2 green onions, chopped

# Directions:

01 - In a medium-sized bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper until thoroughly combined and sugar begins to dissolve.
02 - Place chicken thighs in a zip-top bag or shallow dish. Pour the marinade over, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, ideally 2-4 hours for maximum flavor development.
03 - Heat a large skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 75°C.
04 - Pour remaining marinade into a small saucepan. Mix cornstarch with water to create a slurry, then stir into the marinade. Simmer over medium heat for 2-3 minutes until thickened.
05 - Transfer cooked chicken to a serving plate. If using thickened sauce, drizzle over the chicken. Sprinkle with sesame seeds and chopped green onions before serving.

# Notes:

01 - If using bone-in chicken thighs, increase cooking time to ensure thorough cooking.
02 - Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 - For a vegetarian alternative, substitute pressed and cubed tofu for chicken.