Name: Sticky Pantry Chicken Thighs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6
Cuisine: Western
Ingredients: 1 tbsp oil (for frying); 6 (1.5-2lb / 750g-1kg) chicken thigh fillets, boneless skinless; 1/2 tsp cooking/kosher salt; 1/2 tsp black pepper; 1/2 cup water; 1/3 cup ketchup or tomato sauce (Australian); 2 tbsp soy sauce; 1 tbsp dijon or American mustard; 2 tbsp hot sauce (optional); 2 tbsp vinegar (any); 2 1/2 tbsp honey; 2 garlic cloves, crushed

Instructions

7 steps

Sauce - Whisk the sauce ingredients in a medium bowl.

Prep - Sprinkle each piece of chicken with the salt and pepper.

Cooking - Heat the oil in a large non-stick pan over medium high heat.

Cooking - Quickly dip a piece of chicken in the Sauce, shake off excess, then place in the pan. Repeat with as many pieces of chicken as you can fit in the pan.

Cooking - Cook the first side for 3 minutes, until it caramelises and is dark golden, then turn and cook the other side for 2 minutes until the chicken is almost cooked through.

Cooking - Add the remaining Sauce and water. Bring to a rapid simmer, stirring occasionally, scraping the bottom of the pan to get all the brown bits stuck to the bottom of the pan. When the sauce has thickened (around 1 to 2 minutes), remove the pan from the stove. Turn chicken in Sauce to coat.

Serving - To serve, place chicken on plate and spoon over Sauce.

Progress

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