Ingredients
Units
Scale
- 6-8 bone-in, skin-on chicken thighs
- 3 tbsp soy sauce
- 2 tbsp honey (or brown sugar)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp rice vinegar
- 2 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1/2 tsp white pepper (classic Chinese warmth, not heat)
- 1/4 tsp chili flakes (optional — very mild)
- 1/2 cup chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water
- Neutral oil
- Optional garnish: scallions, sesame seeds
Instructions
- Sear the thighs
Heat a skillet over medium-high with a little oil. Sear chicken skin-side down until golden. Flip briefly, then remove. - Build the sauce
Lower heat. Add ginger and garlic; sauté 30 seconds. Stir in soy sauce, honey, Shaoxing wine, vinegar, white pepper, chili flakes (if using), and broth. - Braise gently
Return chicken to pan, skin-side up. Cover and simmer gently for 20–25 minutes until tender. - Glaze
Remove lid, add cornstarch slurry, and simmer uncovered until the sauce thickens into a glossy glaze. - Finish
Spoon sauce over chicken. Garnish and serve.
