Fix Recipe
Make Fix Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Components
Marinade & Sauce
Finishing & Garnish
Method
Main Components
- 1
Prepare chicken
Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and freshly ground black pepper (about 1 tsp each total).
- 2
Sear chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs, presentation side down, and sear without moving for 4–5 minutes until deeply golden. Flip and cook 3–4 minutes more until browned on the second side.
Marinade & Sauce
- 3
Combine sauce
While the chicken sears, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1 teaspoon chili flakes in a small bowl.
- 4
Finish cooking with sauce
Once both sides of the chicken are browned, reduce heat to medium-low and pour the sauce mixture over the chicken in the skillet. Cook, spooning sauce over the thighs, for 3–5 minutes until the sauce thickens slightly and the chicken registers 165°F (74°C) on an instant-read thermometer. If the sauce reduces too quickly, add 1–2 tablespoons water.
Finishing & Garnish
- 5
Butter and rest
Stir 1 tablespoon butter into the skillet and swirl until melted and incorporated into the sauce. Remove the skillet from heat and let the chicken rest in the sauce for 2–3 minutes.
- 6
Serve
Slice or serve whole, spooning the pan sauce over the chicken. Garnish with 2 sliced green onion stalks and 1 teaspoon sesame seeds. Serve immediately.
