Get ready for a flavor explosion with these Asian Sticky Chicken Thighs! Sweet, savory, and just the right amount of sticky, they’re the perfect addition to your dinner rotation.
It’s days like today that call for a simple, minimal-effort-required dinner recipe. This chicken bakes up in the oven and comes out with a delectable, crispy outer crust, which is basically my husband’s favorite thing in the world. I’ve also included an optional step in the recipe below for topping the chicken with even more sticky brown sugar sesame sauce.
If you love Thai food and Thai cooking as much as I do, then check out my post on 10 Kitchen Essentials for Thai Home Cooking.
Table of Contents
Reasons to Love This Sticky Chicken
- This Asian Sticky Chicken Thighs recipe delivers an irresistible blend of sweet, savory, and umami flavors.
- Enjoy a healthier take on takeout with this recipe, which uses wholesome ingredients for a guilt-free treat.
- The flavors of Asian Sticky Chicken Thighs intensify over time, making leftovers even more delicious.
Recipe Ingredients
- Sesame Oil: Adds a nutty, rich flavor and aroma.
- Brown Sugar: Provides sweetness and helps create the sticky, caramelized glaze that coats the chicken perfectly.
- Fish Sauce: Infuses the dish with a salty, umami richness.
See the recipe card for full information on ingredients and quantities.
Variations
- Chicken Breasts Instead of Thighs: Opt for boneless, skinless chicken breasts for a leaner option. They will be slightly less juicy but will still soak up the delicious sauce effectively.
- Soy Sauce in Place of Fish Sauce: Use soy sauce as a fish sauce substitute, especially if you prefer a less fishy flavor.
- Honey instead of Brown Sugar: Swap brown sugar with honey for a natural sweetness.
How to Make Asian Sticky Chicken Thighs
Step #1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat the sesame oil in a large nonstick skillet over medium-high heat.
Step #2: Once the oil is shimmering, add the chicken thighs, smooth side down, and cook until browned (3-5 minutes). Transfer the browned chicken to a 2 ½ quart or larger baking dish (a 9×9 square pan will work just fine).
Step #3: Turn the stovetop heat down to medium and add the water, fish sauce, and sugar to the pan. Boil the sauce for 5 minutes, until thick and sticky. Pour the sauce over the chicken and transfer the dish to the oven. Bake uncovered until the chicken is cooked through (about 30 minutes), basting once halfway through the cooking time.
Step #4 (Optional): Remove the cooked chicken from the dish and transfer the cooking liquid back to the pan on the stove. Set the heat to medium and boil the sauce until it has reduced to a syrupy consistency (about 10 minutes). Pour the sauce over the chicken and serve garnished with sesame seeds.
Expert Tips
- Temperature Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken thighs. Insert the thermometer into the thickest part, avoiding the bone. Cook until it reaches 165°F (74°C). For extra crispiness, bake the chicken skin side up.
- Pat Chicken Dry Before Cooking: Ensure the chicken thighs are patted dry with a paper towel before adding them to the hot oil. This helps achieve a nice, golden-brown sear without excess moisture interfering.
- Coat for Extra Flavor and Crispiness: In a bowl, whisk together 13 tablespoons flour and 6 tablespoons of cornstarch. Dip the chicken thighs in beaten egg, then coat with the flour mixture. Shake off the excess before cooking for a crispy texture that helps the sauce stick beautifully.
Frequently Asked Questions
Ensure the frying pan and oil are hot before adding the chicken to the large skillet, and don’t move them too soon. This allows a beautiful, golden-brown crust to form.
If the sauce is too thin, reduce it by boiling it longer on the stove until it reaches the desired consistency. This concentrates the flavors and thickens the sauce perfectly.
These chicken thighs pair wonderfully with steamed rice, stir-fried veggies, or a light cucumber and tomato salad. They also complement noodles or a simple Asian slaw, like my Asian Broccoli Slaw, perfectly.
Storage Info
To store Asian Sticky Chicken Thighs, place them in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. Freeze in a sealed container for up to 2 months.
Thaw frozen thighs in the fridge overnight. Then, reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals.
More Chicken Recipes that You’ll Love
Asian Sticky Chicken Thighs Recipe
Ingredients
- 1 tablespoon sesame oil
- 8 boneless - skinless chicken thighs
- 1/2 cup brown sugar
- 1 tbsp water
- 2 tablespoons fish sauce
- Sesame seeds for garnish - optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat the sesame oil in a large nonstick skillet over medium-high heat.
- Once the oil is shimmering, add the chicken thighs, smooth side down, and cook until browned (3-5 minutes). Transfer the browned chicken to a 2 ½ quart or larger baking dish (a 9×9 square pan will work just fine).
- Turn the stovetop heat down to medium and add the water, fish sauce, and sugar to the pan. Boil the sauce for 5 minutes, until thick and sticky. Pour the sauce over the chicken and transfer the dish to the oven. Bake uncovered until the chicken is cooked through (about 30 minutes), basting once halfway through the cooking time.
- OPTIONAL: Remove the cooked chicken from the dish and transfer the cooking liquid back to the pan on the stove. Set the heat to medium and boil the sauce until it has reduced to a syrupy consistency (about 10 minutes). Pour the sauce over the chicken and serve garnished with sesame seeds.
NOTES
Nutrition
Quick to make and better than takeout, my whole family loved it.
I really enjoy your Blog – You are very Funny!!! And your recipes are unique and creative.
Aww, thanks Lynne! What a lovely thing to say 🙂
If this goes good with that Whiskey Smash from your other post then I am all set. Seriously, this looks really good. I shared both on my pinterest.
Oh yes, this definitely goes with whiskey! 😉
Sounds so yummy. Thank you.
Do you know of any good substitutes for fish sauce? I see it in so many Asian-inspired dishes, but we have major fish allergies in the house.
Hi, Chelsea! I have a shellfish sensitivity and haven’t had any trouble with fish sauce. Could you use a mixture of soy sauce and Worcestershire? If the anchovies in the Worcestershire are also a dealbreaker, I’d try using soy sauce + a teeny bit of chicken bouillon (I like “Better Than Bouillon brand).