Spicy Glazed Chicken Thighs with Rice
Spicy Glazed Chicken Thighs with Rice
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken thighs, about 3 thighs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup cornstarch
For the Spicy Glaze
- 2 tablespoons unsalted butter, divided
- 4 garlic, cloves, minced or pressed
- 1/4 cup less-sodium all-purpose soy sauce
- 1 tablespoon chili garlic sauce, or sriracha
- 1 teaspoon red chili flakes, or to taste
- 1/2 lemon, juiced
For Serving
- 3 cups cooked white rice, hot
- 2 green onions, chopped, for garnish
- 1 teaspoon white sesame seeds, for garnish
Instructions
- 1
Prepare the chicken: Pat the chicken thighs dry with paper towels. Using a fork, prick each chicken thigh several times on both sides. Season generously with salt and black pepper. Dredge each thigh in cornstarch, ensuring it is fully coated, shaking off any excess.
⏱️ 5 min
- 2
Pan-fry the chicken: Heat 1 tablespoon of unsalted butter in a large skillet or frying pan over medium-high heat. Once the butter is melted and shimmering, add the cornstarch-coated chicken thighs. Cook for 5 to 7 minutes per side, or until golden-brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 15 min
- 3
Prepare the spicy glaze: Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same pan. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the less-sodium all-purpose soy sauce, chili garlic sauce, and red chili flakes. Bring to a gentle simmer, stirring constantly, until the sauce slightly thickens, about 2 minutes. Squeeze in the fresh lemon juice and stir to combine.
⏱️ 5 min
- 4
Glaze the chicken: Return the pan-fried chicken thighs to the skillet. Toss the chicken in the bubbling glaze, ensuring each piece is thoroughly coated and caramelized. Cook for another 1 to 2 minutes, allowing the sauce to cling to the chicken.
⏱️ 2 min
- 5
Slice the chicken: Remove the glazed chicken thighs from the pan and transfer them to a cutting board. Let them rest for a minute, then slice them into uniform strips.
⏱️ 3 min
- 6
Serve: Arrange a bed of hot cooked white rice on serving plates. Top with the sliced spicy glazed chicken. Garnish generously with freshly chopped green onions and a sprinkle of white sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Glazed Chicken Thighs with Rice
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken thighs, about 3 thighs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup cornstarch
For the Spicy Glaze
- 2 tablespoons unsalted butter, divided
- 4 garlic, cloves, minced or pressed
- 1/4 cup less-sodium all-purpose soy sauce
- 1 tablespoon chili garlic sauce, or sriracha
- 1 teaspoon red chili flakes, or to taste
- 1/2 lemon, juiced
For Serving
- 3 cups cooked white rice, hot
- 2 green onions, chopped, for garnish
- 1 teaspoon white sesame seeds, for garnish
Instructions
- 1
Prepare the chicken: Pat the chicken thighs dry with paper towels. Using a fork, prick each chicken thigh several times on both sides. Season generously with salt and black pepper. Dredge each thigh in cornstarch, ensuring it is fully coated, shaking off any excess.
⏱️ 5 min - 2
Pan-fry the chicken: Heat 1 tablespoon of unsalted butter in a large skillet or frying pan over medium-high heat. Once the butter is melted and shimmering, add the cornstarch-coated chicken thighs. Cook for 5 to 7 minutes per side, or until golden-brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 15 min - 3
Prepare the spicy glaze: Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same pan. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the less-sodium all-purpose soy sauce, chili garlic sauce, and red chili flakes. Bring to a gentle simmer, stirring constantly, until the sauce slightly thickens, about 2 minutes. Squeeze in the fresh lemon juice and stir to combine.
⏱️ 5 min - 4
Glaze the chicken: Return the pan-fried chicken thighs to the skillet. Toss the chicken in the bubbling glaze, ensuring each piece is thoroughly coated and caramelized. Cook for another 1 to 2 minutes, allowing the sauce to cling to the chicken.
⏱️ 2 min - 5
Slice the chicken: Remove the glazed chicken thighs from the pan and transfer them to a cutting board. Let them rest for a minute, then slice them into uniform strips.
⏱️ 3 min - 6
Serve: Arrange a bed of hot cooked white rice on serving plates. Top with the sliced spicy glazed chicken. Garnish generously with freshly chopped green onions and a sprinkle of white sesame seeds.
⏱️ 2 min