Sweet and Sour Chicken Thighs
When I first tested this sweet and sour chicken recipe, I have to confess, I couldn’t stop at just one serving. I found myself going back for seconds, thirds, and maybe even a fourth helping! This chicken recipe is dangerously addictive; they’re so delicious that they’ll have you craving rice like never before. Trust me, once you taste this dish, you’ll understand why I just couldn’t get enough.
Ingredients
Main ingredients:
- 4 chicken thighs boneless and skin-on
- Cornstarch powder for coating
- Oil for frying
For the Sauce:
- 4 tsp honey
- 1 tbsp vinegar
- 2 tsp minced garlic
- 2 tsp soy sauce
- ¼ tsp salt
- 2 tbsp ketchup
- 2 tsp fresh chili paste adjust to your spice preference
- 8 tbsp freshly squeezed orange juice
- 3 tsp cornstarch slurry
Garnishing:
- Chives chopped
- Sesame seed roasted
Instructions
- Coat your chicken thighs in cornstarch powder using a strainer, making sure they’re evenly covered.
- Heat oil in a skillet over medium-high heat.
- Once the oil is hot enough, carefully place the chicken thighs in the skillet. Fry until golden brown, then flip and fry the skin last. Remember, we’re aiming for a crispy skin. Once your chicken thighs are nice and crispy, set them aside on a baking rack.
- In a bowl, combine honey, vinegar, minced garlic, soy sauce, salt, ketchup, chili paste, and freshly squeezed orange juice. Give it a good stir until everything is well combined.
- In the same skillet, add the sweet and sour sauce. Let it simmer for a few minutes until the sauce thickens slightly
- Add in the chicken thighs, and flip them to cook on both side.
- Add cornstarch slurry and continue cooking until the sauce is thickened. You’ll know the chicken is done when it reaches an internal temperature of 170°F.
- Once cooked, garnish with chopped chives and sesame seeds.
Tried this recipe?Let us know how it was!