Sticky Garlic Chicken Thighs in Honey Lemon Butter

Method6 steps · about 30 min

1. 1

   Step 1: Pat the 2 boneless, skin-on chicken thighs (2) dry. Season with salt and the separate chicken-seasoning black pepper to taste. Dust with enough cornstarch to coat lightly, then tap off the excess. Keep the measured 1/2 teaspoon black pepper for the sauce in step 4.

   Uses 2 chicken thighs, skin on and boneless · to taste salt · to taste black pepper · cornstarch

2. 2

   Step 2: Heat a little neutral oil over medium-high heat. Add both coated thighs from step 1 skin-side down and fry for about 7 minutes, then turn and cook the second side for about another 7 minutes. Use golden skin as the browning endpoint and check the thickest part reaches 74°C (165°F), continuing as needed. Transfer both cooked thighs to a clean plate, retaining the same pan for the sauce. The seven-minute reminder applies to each side separately.

   Fry chicken about 7 minutes per side · 7 minUses a drizzle neutral oil · Both actual thighs coated in step 1

3. 3

   Step 3: Reduce the same pan to medium heat and melt all 3 tablespoons butter. Add all 5 minced garlic cloves and sauté for about 1 minute, until fragrant without scorching.

   Sauté garlic about 1 minute · 1 minUses 3 tbsp butter · 5 clove garlic, minced

   
4. 4

   Step 4: Add all 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons honey, the juice from 1 lemon, 1/2 tablespoon lemon zest, 1/2 teaspoon paprika, 1/2 teaspoon chili flakes and the measured 1/2 teaspoon black pepper to the garlic butter from step 3. Zest the lemon before juicing. Stir and simmer until the sauce thickens to a glaze; the card gives no fixed reduction time.

   Uses All butter and garlic cooked in step 3 · 2 tbsp soy sauce · 2 tbsp mirin · 2 tbsp honey · 1 lemon, juiced (zest before juicing) · 0.5 tbsp lemon zest · 0.5 tsp paprika · 0.5 tsp chili flakes

   
5. 5

   Step 5: Return both cooked chicken thighs from step 2 to the thickened glaze from step 4. Spoon the glaze over them until evenly coated and hot throughout. This finishing stage uses the same cooked thighs and complete sauce.

   Uses Both actual thighs cooked on both sides in step 2 · All measured sauce cooked in step 4

   
6. 6

   Step 6: Divide the finished chicken and glaze from step 5 between two servings. Sprinkle with sesame seeds and chopped chives. Serve with hot already-cooked rice as desired, spooning any remaining glaze over the dish; the source supplies no fixed garnish or rice amounts.

   Uses Both actual glazed thighs and sauce finished in step 5 · sesame seeds · chives · hot cooked rice, as desired for serving