Honey Soy Chicken
60 Minutes | Serves 4
8 Chicken Thighs Skin on, Trimmed
½ Large Yellow Onion Halved and Thinly Sliced
¼ cup Scallions Chopped
3 Garlic Cloves Minced
1 Tbsp Sesame Seeds
½ cup Honey
¼ cup Soy Sauce
2 Tbsp Sesame Oil
2 Tbsp Mirin (Rice Wine Vinegar)
1/2 tsp Ground Ginger
2 Tbsp Avocado Oil
Paprika, Kosher Salt and Black Pepper to Taste
Pat both sides of the chicken thighs with paper towels to remove additional moisture. This will help with the searing process.
Season both sides of the chicken thighs with paprika, kosher salt and black pepper.
Combine the honey, garlic, ground ginger, soy sauce, sesame oil and mirin in a mixing bowl. Stir to combine all ingredients. Season with kosher salt and black pepper.
Place a large sauté pan on medium-high heat. When heated, add the avocado oil.
Place the chicken skin-side down in the pan leaving some room between thighs. Sear the skin side for approximately 10 minutes or until the skin is evenly browned and the fat is rendered. Flip and sear the other side for approximately 3 minutes or until browned. Remove the thighs from the pan and set aside.
Degrease the pan by removing all but 1-2 Tbsp of oil. Add the onions and cook for approximately 3 minutes or until they start to carmelize.
Reduce to medium heat and add the honey-soy mixture to the pan. Stir the sauce and bring it to a simmer. Once the sauce is set to a steady simmer, add the chicken thighs back to the pan, skin-side up.
Simmer for approximately 15-20 minutes or until the thighs reach at least 165 degrees. We like to cook the thighs to 170-175 in the sauce. Reduce the heat as needed to maintain a simmer.
While simmering, use a spoon to baste the thighs with the honey-soy mixture every 2-3 minutes. If the chicken thighs finish cooking and you prefer the sauce to continue to thicken, remove the thighs and reduce the sauce on its own. Once the sauce reaches your desired consistency, return the chicken thighs to the pan to coat with the sauce before serving.
When ready to serve, top with sesame seeds and scallions.
8 Chicken Thighs Skin on, Trimmed
½ Large Yellow Onion Halved and Thinly Sliced
¼ cup Scallions Chopped
3 Garlic Cloves Minced
1 Tbsp Sesame Seeds
½ cup Honey
¼ cup Soy Sauce
2 Tbsp Sesame Oil
2 Tbsp Mirin (Rice Wine Vinegar)
1/2 tsp Ground Ginger
2 Tbsp Avocado Oil
Paprika, Kosher Salt and Black Pepper to Taste
Pat both sides of the chicken thighs with paper towels to remove additional moisture. This will help with the searing process.
Season both sides of the chicken thighs with paprika, kosher salt and black pepper.
Combine the honey, garlic, ground ginger, soy sauce, sesame oil and mirin in a mixing bowl. Stir to combine all ingredients. Season with kosher salt and black pepper.
Place a large sauté pan on medium-high heat. When heated, add the avocado oil.
Place the chicken skin-side down in the pan leaving some room between thighs. Sear the skin side for approximately 10 minutes or until the skin is evenly browned and the fat is rendered. Flip and sear the other side for approximately 3 minutes or until browned. Remove the thighs from the pan and set aside.
Degrease the pan by removing all but 1-2 Tbsp of oil. Add the onions and cook for approximately 3 minutes or until they start to carmelize.
Reduce to medium heat and add the honey-soy mixture to the pan. Stir the sauce and bring it to a simmer. Once the sauce is set to a steady simmer, add the chicken thighs back to the pan, skin-side up.
Simmer for approximately 15-20 minutes or until the thighs reach at least 165 degrees. We like to cook the thighs to 170-175 in the sauce. Reduce the heat as needed to maintain a simmer.
While simmering, use a spoon to baste the thighs with the honey-soy mixture every 2-3 minutes. If the chicken thighs finish cooking and you prefer the sauce to continue to thicken, remove the thighs and reduce the sauce on its own. Once the sauce reaches your desired consistency, return the chicken thighs to the pan to coat with the sauce before serving.
When ready to serve, top with sesame seeds and scallions.
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