Chicken Bb La Recipe

Prep the chicken

Pat the chicken thighs dry with paper towels. Trim excess fat and, if large, cut into 1.5–2 inch pieces so they cook evenly.

In a medium bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs honey, 1 tbs brown sugar, minced garlic, grated ginger, 1 tsp rice vinegar, 1 tsp black pepper and 3 tsp kosher salt. Whisk until sugar dissolves and mixture is homogenous.

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time marinate 15 minutes at room temperature.

While the chicken marinates, make the sauce. In a small bowl combine 3 tbs hoisin sauce, 2 tbs ketchup, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp toasted sesame seeds and 1 tsp chili garlic sauce. Stir to combine.

In a separate tiny bowl mix 1 tsp cornstarch with 2 tbs water until smooth. Add cornstarch slurry to the sauce and stir. The slurry will slightly thicken the sauce when heated.

Transfer the sauce to a small saucepan and warm over low heat for 2–3 minutes, stirring, until it thickens slightly and flavors meld. Taste and adjust — add a pinch of salt, a splash of soy, or a little more honey if you want sweeter.

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 1 tbs neutral oil and swirl to coat.

Remove chicken from the marinade, letting excess drip off (discard marinade). Place chicken pieces in the hot pan in a single layer without crowding; cook in batches if necessary. Sear undisturbed 3–4 minutes until a golden crust forms.

Flip the pieces and cook another 3–4 minutes until internal temperature reaches 165°F (74°C) or juices run clear. Reduce heat to medium-low if they brown too quickly.

Pour the warmed BBQ sauce over the cooked chicken in the pan and toss to coat for 1–2 minutes, letting the sauce glaze the chicken and caramelize lightly. If sauce becomes too thick, splash 1–2 tbs water to loosen.

Turn off heat. Transfer glazed chicken to a serving plate. Sprinkle sliced green onions and cilantro over the top and scatter the toasted sesame seeds if desired. Serve with lime wedges on the side to squeeze over just before eating.