Sort ingredients
cookerycrow
QR Code
Listen
Pdf
Pat 4 boneless chicken thighs dry. Use the back of a knife to gently pound thicker pieces so they cook evenly and faster.
Lightly sprinkle with salt and pepper. Go easy on the salt since the soy sauce in the sauce is already salty.
Place cornstarch in a bowl and toss the chicken until evenly coated. Shake off any excess and let it sit 3–5 minutes so the coating hydrates and sticks.
Heat neutral oil in a large skillet over medium-high and add chicken thighs. Pan-fry for 4-5 minutes on each side. Transfer chicken to a plate; keep the pan on the stove.
In a small bowl, mix all the ingredients listed above.
Lower heat to medium. Pour the sauce into the pan and simmer 30–60 seconds, scraping up brown bits. Return chicken (and juices) to the pan and toss. The residual cornstarch on the chicken will help the sauce thicken and turn glossy in about 1–2 minutes. Stir so every piece is coated.
Serve with a hot bowl of rice!