Description
This Sticky Pantry Chicken Thigh recipe is a quick and flavorful dish featuring boneless, skinless chicken thighs coated in a rich, tangy, and sweet sauce made from pantry staples. Ready in just 15 minutes, it’s perfect for a weeknight dinner that feels special without requiring hard-to-find ingredients.
Ingredients
Scale
Chicken
- 1 tbsp oil (for frying)
- 6 chicken thigh fillets (1.5-2lb / 750g-1kg, boneless skinless)
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
Sauce
- 1/2 cup water
- 1/3 cup ketchup (or tomato sauce, Australian)
- 2 tbsp soy sauce
- 1 tbsp Dijon or American mustard
- 2 tbsp hot sauce (optional)
- 2 tbsp vinegar (any)
- 2 1/2 tbsp honey
- 2 garlic cloves, crushed
Instructions
- Prepare Sauce: Whisk together water, ketchup, soy sauce, mustard, hot sauce (if using), vinegar, honey, and crushed garlic in a medium bowl until well combined.
- Season Chicken: Sprinkle each chicken thigh evenly with salt and black pepper to season.
- Heat Oil: Heat 1 tablespoon of oil in a large non-stick pan over medium-high heat until shimmering.
- Coat and Sear Chicken: Quickly dip each chicken thigh piece into the prepared sauce, shaking off any excess, then place in the hot pan. Add as many pieces as comfortably fit without crowding.
- Sear First Side: Cook the chicken for 3 minutes on the first side until caramelized and dark golden brown.
- Cook Second Side: Turn chicken and cook for 2 minutes until almost cooked through.
- Add Remaining Sauce and Simmer: Pour in the remaining sauce and water mixture into the pan. Bring to a rapid simmer while stirring occasionally and scraping the pan to loosen browned bits. Allow the sauce to thicken, about 1 to 2 minutes.
- Coat Chicken in Sauce: Remove pan from heat and turn the chicken pieces in the thickened sauce to coat well.
- Serve: Plate the chicken thighs and spoon over the sticky sauce to serve immediately.
Notes
- Ensure not to overcrowd the pan to get a nice caramelization on the chicken.
- The hot sauce is optional and can be adjusted for preferred spice level.
- Use any vinegar on hand: apple cider, white, or balsamic will all work.
- If you want to thicken the sauce more, cook it a bit longer on low heat until desired consistency is reached.
- This dish pairs well with steamed rice or sautéed vegetables.
