Savory & Sweet Bite-Sized Chicken Thighs in Soy Glaze
Perfect for Picnic Lunch Boxes: Pan-Fried Chicken Thighs with a Soy Glaze
Enjoy tender, bite-sized chicken thigh pieces glazed in a delightful savory and sweet soy sauce mixture. This recipe is perfect for picnic lunch boxes, as a satisfying side dish for your rice, or even as a flavorful appetizer. The chicken is pan-fried to achieve a slightly crispy exterior while remaining juicy inside, coated in a rich, glossy soy glaze.
Main Ingredients- Bite-sized chicken thigh meat 800g
- Cheongyang peppers 2
- Red chili peppers 1
Cooking Instructions
Step 1
First, trim any yellow fatty deposits from the chicken thigh meat. Using kitchen scissors makes this task easy. It’s recommended to leave the fresh chicken skin on, as it becomes wonderfully crispy and flavorful when cooked. If you prefer, you can remove the skin, but it adds a delicious richness.
Step 2
Heat the pan over low heat and add 2 tablespoons of sesame oil. Place the chicken thighs in the pan, skin-side down if leaving the skin on. Cook over low heat, as sesame oil can burn easily on high heat. As the chicken cooks, the rendered fat will add a wonderful savory depth. Pan-fry the chicken thighs on both sides until golden brown. You may notice a lot of liquid released from the chicken during this initial cooking phase. Use paper towels to gently pat and remove excess moisture, ensuring both sides are evenly browned. To prevent oil splattering, you can cover the pan with a splatter screen or lid while cooking.
Step 3
Now, let’s prepare the delicious soy glaze. In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of corn syrup (or oligosaccharide), 1 tablespoon of oyster sauce, 80ml of cooking wine (like Mirin), 1 tablespoon of sugar (brown sugar is great for color), 2 tablespoons of minced garlic, and 3 pinches of black pepper. Whisk everything together until well combined and smooth. Using brown sugar adds a beautiful, deep color to the glaze. For the best flavor, use freshly minced garlic rather than pre-minced.
Step 4
Slice 2 Cheongyang peppers for a touch of heat and 1 red chili pepper for color and mild flavor. Slice them thinly.
Step 5
Add the prepared soy glaze to the pan with the browned chicken thighs. Increase the heat to medium-high and let the glaze simmer and thicken, stirring frequently to prevent sticking.
Step 6
Continue to cook over medium-high heat, allowing the glaze to reduce and coat the chicken pieces evenly until a glossy finish is achieved. Once the sauce has thickened and looks glossy, add the sliced chili peppers and stir-fry for another minute. Finish by sprinkling some toasted sesame seeds over the top for a delightful aroma and texture.
Step 7
The chicken is now beautifully glazed with a rich brown hue, thanks to the sugar. This dish is incredibly versatile – perfect as a side dish with rice, a satisfying accompaniment to drinks, or packed conveniently for a picnic. Enjoy this flavorful and satisfying chicken preparation!
