Ingredients

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Chicken and Marinade

2 lb boneless, skinless chicken thighs

1 lemon, zested

⅛ cup soy sauce

¼ cup maple syrup

1 tbsp garlic powder

1 tbsp smoked paprika

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Glaze

2 tbsp butter

4 cloves garlic, minced

½ cup maple syrup

⅓ cup soy sauce

2 tbsp rice vinegar

3 tsp Momofuku chili oil

1 tsp cornstarch + 2 tbsp water (slurry)

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Instructions

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1. In a bowl, combine the chicken thighs with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika. Toss well to coat evenly.

2. Heat a large skillet or heavy-bottomed pan over medium-high heat with a little oil. Place the chicken thighs in a single layer (work in batches if needed) and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer the chicken to a plate and set aside.

3. Reduce the heat to medium. In the same pan, melt the butter. Add the garlic and cook until fragrant, about 1 minute. Stir in the maple syrup, soy sauce, vinegar, and chili. Simmer for 3–4 minutes, scraping up any browned bits from the bottom of the pan. Stir in the slurry (cornstarch + water) and cook until the sauce thickens and becomes sticky and glossy.

4. Add the cooked chicken thighs back into the pan with the glaze. Toss to coat thoroughly and cook for 1–2 minutes just to warm through.

5. Drizzle any extra glaze over the chicken, and serve over rice with veggies. Enjoy!