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August 17, 2018

Sesame Chicken Thighs

I apologize for the lack of posts lately but I have good news! I officially moved to Chicago, complete with a gas range, a new set of All-Clad cookware, Zwilling knives, gorgeous glass ingredient jars, my trusty Kitchenaid stand mixer, and all my baking pans crammed into a surprisingly small kitchen. Don't worry, I'll post a bunch of pictures on Instagram once I finish unpacking and organizing. For now, I'm just trying to survive my first week at work (so many Skittles!) and eat something besides candy and deep dish pizza. Between being exhausted at the end of the day and only having a few things out and ready to cook with, I'm all for quick and easy dinners, and I know all you back-to-school parents, college students, and fellow 9-to-5ers feel the same. The only thing better than takeout at the end of a long day is a cheaper, healthier copycat, and sesame chicken is one of my favorites.


Sesame chicken is usually battered, fried chicken nuggets tossed in a sweet and salty glaze with maybe a few limp vegetables underneath. I definitely love it, but I also know I can't eat it all the time. Chicken thighs are my favorite cut of chicken since they stay juicy and tender through pretty much anything, plus they can be seared off for crispiness without deep frying. I sear them off in a sesame oil blend until the skin crisps up then set them aside so there's room to cook the carrots. Carrots are probably my favorite vegetable (you know, besides potatoes and corn), and cooking them in sesame-infused chicken fat is the way to go. They'll finish cooking in the oven so they really just need a few minutes, but it's worth taking the time to build those layers of flavor first.


The sauce consists of soy sauce, honey, vinegar, sesame oil, ginger, and Sriracha. I personally like this ratio of sweet, salty, and sour with the pop of ginger and spicy Sriracha, but it can certainly be adjusted to fit your taste. The best time to do so is after you bring the sauce to a boil in the skillet, when everything has a chance to cook down together. Once you have the recipe just right, add a cornstarch slurry to help thicken things up and form a nice glaze. That all gets brushed on the chicken, which goes on top of the carrots, and they all cook together in the oven so the sauce infuses the chicken and it all drips down into the carrots. I like to serve some more on the side for dipping both carrots and chicken since the glaze really is that addicting. If you want rice or noodles or even some sort of salad, go ahead and drown it in the sauce, too. You can get this meal from fridge to table in about 45 minutes, and of course the leftovers go even faster.


6 Chicken Thighs
1/4 Cup Soy Sauce
1/4 Cup Honey
2 T Rice Wine Vinegar
3 T Sesame Oil
1 T Canola Oil
2 tsp Grated Ginger
Sriracha
1 1/2 tsp Cornstarch
1 lb Carrots


Heat oven to 425F.

Peel and trim the carrots. Cut into coins.

Whisk the soy sauce, honey, vinegar, 2T sesame oil, ginger, and Sriracha (to taste) together. Set aside.

Season the chicken thighs with salt and pepper. Heat the remaining sesame oil and canola oil together in a large skillet. Add the chicken thighs skin-side down and cook over medium-high heat until deep golden brown, about 8 minutes. Remove from the pan.

Drain all but 2T fat from the skillet and return to medium-high heat. Add the carrots and cook for 4 minutes or until browned. Stir and cook for another 4 minutes. Transfer to a baking dish.

Pour the sauce into the skillet and bring to a boil over medium heat. Whisk the cornstarch and 1 1/2 tsp cold water together, then stir into the sauce. Bring to a simmer and whisk until thickened.

Place the chicken thighs on top of the carrots. Brush generously with half the sauce and roast for 15-20 minutes or until cooked through and the carrots are tender. Serve with the remaining sauce.

Serves 4-6
Recipe Adapted from Bon Appetit

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