Special Recipe
Make Special Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Components
Sauce & Glaze
Accompaniments & Garnish
Method
Main Components
- 1
Prepare chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. Place on a cutting board.
- 2
Season
Sprinkle the kosher salt, black pepper, smoked paprika, and garlic powder evenly over both sides of the chicken thighs. Drizzle with 1 tablespoon olive oil and rub the spices into the meat. Let rest 10 minutes at room temperature.
- 3
Sear
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When shimmering, add the chicken thighs, skin-side (or smooth side) down if applicable. Cook 4–5 minutes without moving until a deep golden crust forms. Flip and cook another 3–4 minutes until the second side is browned.
Sauce & Glaze
- 4
Make sauce
While the chicken is searing, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small bowl until combined.
- 5
Deglaze and simmer
Once both sides of the chicken are browned but not necessarily cooked through, pour the sauce into the skillet around the chicken. Reduce heat to medium-low and simmer, spooning sauce over the chicken, for 4–5 minutes so flavors meld and chicken cooks through to an internal temperature of 165°F (74°C).
- 6
Thicken glaze
In a small cup, mix the cornstarch with 1 tablespoon water to form a smooth slurry. Remove the chicken to a plate and tent with foil. Pour the pan juices into the skillet (or keep in same pan), bring the sauce to a gentle simmer, then stir in the cornstarch slurry and simmer 1 minute until sauce thickens and becomes glossy. Taste and adjust seasoning (add up to 1/2 tsp salt or a splash of water if too salty).
- 7
Coat chicken
Return the chicken to the skillet and spoon the thickened glaze over each piece to coat evenly. Heat for 30 seconds to 1 minute to meld flavors, then remove from heat.
Accompaniments & Garnish
- 8
Prepare rice
While chicken cooks, portion steamed white rice into two bowls (about 1 cup rice per serving).
- 9
Finish plating
Place a chicken thigh over each bowl of rice, spoon extra glaze from the skillet over the chicken and rice. Sprinkle sliced green onions and toasted sesame seeds over the top and serve with lime wedges alongside for squeezing.