Asian Glazed Chicken Thighs
4 servings
40 minutes
Chicken thighs in Asian glaze are a harmony of Eastern flavors, where the sweetness of brown sugar, the tang of soy sauce, and the spiciness of ginger and garlic create a rich and enticing sauce. This dish has roots in pan-Asian cuisine, blending Japanese, Chinese, and Thai culinary traditions. The marinade gives the chicken a caramelized hue, while sesame and cilantro finish the composition with fresh and crunchy notes. It is best served hot to fully reveal the depth of flavor. A great choice for dinner that will impress with its aroma and perfect balance of sweet, salty, and spicy. Serve with rice or noodles to let the sauce envelop the side dish, enhancing enjoyment with every bite.
1
Prepare all the ingredients.
2
Heat vegetable oil and fry the chicken thigh fillets on medium heat until golden brown on each side. Set the fried meat aside in a clean dish.
- Chicken thigh fillet: 450 g
- Vegetable oil: 30 ml
3
Clean and finely chop the garlic and ginger.
- Ginger: 25 g
- Garlic: 1 clove
4
In the same pan, mix soy sauce, brown sugar, garlic, ginger, sweet chili sauce, teriyaki, and lime juice.
- Soy sauce: 70 ml
- Brown sugar: 100 g
- Ginger: 25 g
- Garlic: 1 clove
- Sweet chili sauce: 1 tablespoon
- Teriyaki sauce: 2 tablespoons
- Lime: 1 piece
5
Put on the fire, bring to a boil and cook for 2 minutes until the sauce thickens.
6
Return the chicken to the skillet with the sauce, drenching it in sauce, paying attention to each piece.
7
Chop the cilantro coarsely.
- Cilantro: to taste
8
Roast the sesame in a dry pan until golden brown.
- Sesame seeds: to taste
9
Sprinkle the chicken with sesame seeds and green onions. Serve immediately.
- Sesame seeds: to taste
