Name: Easy Pan-Fried Soy Sauce Glazed Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5
Cuisine: asian
Ingredients: 2 lbs chicken thighs (about 5, bone-in, skin-on); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; 1 tablespoon honey; 1 tablespoon sesame oil; ½ teaspoon five-spice powder; 1 tablespoon minced fresh garlic; Roasted sesame seeds (optional garnish); Thinly sliced green onions (optional garnish)

Description

Here is a pan-fried chicken recipe that is easy to make and always delicious. This recipe uses a primarily soy-based sauce, with classic Chinese five spice powder and honey. Serve this with rice or noodles and have yourself a complete and satisfying meal in 20 minutes.

Ingredients

Scale

2 lbs chicken thighs (about 5, bone-in, skin-on)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon sesame oil
1/2 teaspoon five-spice powder
1 tablespoon minced fresh garlic
Roasted sesame seeds (optional garnish)
Thinly sliced green onions (optional garnish)

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Instructions

Season chicken and make sauce: Pat the chicken thighs dry with paper towels. This will help to prevent oil splatter when frying and help the chicken to brown more evenly. Season lightly with salt and pepper. In a small bowl, mix together soy sauce, oyster sauce, honey, sesame oil and five spice powder. Set aside.
Pan fry chicken: Heat a large skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down. Cook for 5-7 minutes per side, or until the skin is golden brown and the chicken is cooked through. If you are not using skin-on chicken or a leaner cut, coat the bottom of the skillet with a thin layer of high-heat cooking oil, such as vegetable oil, canola oil, peanut oil, or avocado oil. You will have a lot of rendered chicken fat at the bottom of the pan. Feel free to remove for a less fatty version but leave a thin coating in the pan (see notes).
Add garlic and sauce mixture: Add the garlic to the skillet in the rendered chicken fat. Cook for 15 seconds, or until fragrant and lightly browned. Add the sauce to the skillet and cook for 20 seconds. Toss chicken in the sauce or ladle sauce onto chicken to coat.
Garnish and serve: Garnish with roasted sesame seeds and green onions (optional). Serve with your rice or noodles and your choice of vegetables for a complete meal.

Notes

I like to reserve most of the rendered chicken fat for sautéing vegetables, such as broccoli, carrots and bell peppers, to complete the meal.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: side dish
Method: Stovetop
Cuisine: asian, chinese