Ingredients:

  • 8 Boneless, Skinless Chicken Thighs (approx. 900 g / 2 lbs)
  • 1 tbsp Neutral Cooking Oil (e.g., vegetable or rapeseed oil)
  • Pinch of Sea Salt and Freshly Ground Black Pepper
  • ½ cup Soy Sauce (low sodium preferred)
  • ¼ cup Runny Honey or Maple Syrup
  • 2 tbsp Rice Vinegar
  • 1 tbsp Toasted Sesame Oil
  • 4 cloves Garlic, minced
  • 1 inch piece Fresh Ginger, grated finely
  • 1 tsp Sriracha or equivalent chilli sauce (optional)
  • 1 tbsp Cold Water
  • 1 tsp Cornflour (also known as Corn Starch)
  • 1 tsp Sesame Seeds, toasted (for garnish)
  • 2 Spring Onions (Scallions), sliced thinly (for garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken thighs thoroughly dry with paper towels. Season lightly with salt and pepper.
  2. Make the Glaze Base: In a medium bowl, whisk together the soy sauce, honey/maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha (if using).
  3. Reserve the Glaze: Measure out exactly half (½) of the glaze mixture and pour it into a separate, clean small saucepan. Set this reserved half aside. This is the finishing glaze.
  4. Marinate: Place the chicken thighs into the remaining half of the glaze mixture. Ensure the chicken is fully coated. Marinate in the refrigerator for a minimum of 30 minutes, or up to 4 hours.
  5. Preheat and Sear: Preheat the oven to 200°C (400°F). Heat the oven-safe skillet over medium-high heat with 1 tbsp of neutral oil until shimmering.
  6. Develop the Crust: Remove the chicken from the marinade (discard the used marinade). Sear the chicken thighs for 3–4 minutes per side, until deeply golden brown and a good crust has formed. Do this in batches if necessary.
  7. Finish in the Oven: Transfer the skillet immediately to the preheated oven. Bake for 12–15 minutes, or until the internal temperature of the thickest part of the chicken reaches 74°C (165°F). Remove the skillet and let the chicken rest loosely tented with foil.
  8. Prepare Slurry: While the chicken rests, whisk together the cornflour and cold water in a small cup until smooth.
  9. Reduce the Glaze: Place the reserved glaze (from Step 3) on the hob over medium heat. Bring to a gentle simmer. Cook for 2–3 minutes, until slightly reduced.
  10. Thicken the Sauce: Whisk in the cornflour slurry. Continue whisking and simmering for 1–2 minutes until the sauce has thickened significantly and coats the back of a spoon. It should look glossy and sticky. Remove from the heat.
  11. Glaze and Serve: Brush the warm, reduced glaze liberally over the resting chicken thighs. Garnish with toasted sesame seeds and sliced spring onions. Serve immediately.