Sticky Asian Glazed Chicken Thighs are a mouth-watering dish with crispy, golden skin and a delicious sweet glaze. These succulent chicken thighs are first deboned and seared, ensuring a crispy skin that locks in all the flavour. The glaze is a perfect balance of honey, soy sauce, chili, and aromatic spices, giving each bite an explosion of Asian-inspired taste. A simple and quick go-to recipe.

PREP 15m

Ingredients-

• 2 Garlic Cloves, Grated

• 2 tbsp Honey

• 2 Tsp Dark Soy

• 3 Tbsp Sweet Chilli

• 1/2 Tsp Five Spice

• 1 Tbsp Shaohsing Rice Wine

• Cider Vinegar

• 2 Tbsp Water

• 1 tbsp cornflour

• 4 Chicken Thighs, deboned

Instructions-

1. To debone the chicken thighs, start by turning them upside down with the skin side down. Feel for the bone and start with the straight bone in the middle. Slice along this bone to reveal it.

2. The joints at the end of the bone are wider. Carefully navigate the knife around these joints, making small slices to remove the meat from the bone. Once you can see the bone fully, you're almost done. Carefully put the knife under the bone and push the knife away from you to release the bone from the thigh. This can be a bit tricky the first time, but it gets easier with practice.

3. Heat 1 Tsp of oil in a pan. Place the chicken thighs in the pan, skin side down. Fry for around 3-4 minutes until the skin is completely golden and crispy. Turn the chicken over and finish for about 2 more minutes.

4. Transfer the crispy chicken thighs to an oven dish, drizzle two spoonful’s of the sauce over them, and transfer the dish to the oven to keep warm (set at 160°C and foiled).

5. In the same pan that you cooked the chicken in, add the sauce ingredients you mixed earlier. Simmer the sauce until it becomes thick and sticky.

6. Serve the glazed chicken thighs immediately. If the sauce sits and thickens too much, simply reheat it and add a little more water while whisking until it reaches the desired consistency.

Enjoy your Sticky Asian Glazed Chicken Thighs!