Sticky Thai Chicken Thighs: A Flavorful Delight for Your Taste Buds
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Flavorful and easy to make, Sticky Thai Chicken Thighs will jazz up your dinner routine. Tender chicken thighs have a bold-flavor Thai sauce, resulting in a dish sure to please even the pickiest of eaters.
Serve chicken over salad greens, rice, or noodles or with Grapefruit Quinoa Salad.
Sticky Thai Chicken Thighs
Juicy, tender chicken thighs are coated in crunchy panko breadcrumbs and then drizzled with sticky, sweet, and slightly spicy Thai sauce. The sauce adds layers of flavor with garlic, ginger, and soy. The slight kick from the Sriracha adds just the right amount of heat.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
For chicken
- chicken thighs (or tenders or breasts), boneless and skinless
- eggs
- panko breadcrumbs (can sub regular breadcrumbs)
- ground cayenne pepper or red pepper flakes
- Oil for cooking
For the sauce
- fresh garlic, minced
- brown sugar
- soy, coconut aminos, or tamari sauce. I prefer low-sodium soy sauce.
- Sriracha
- grated fresh ginger
- water
- cornstarch
- green onion, thinly sliced
Tips for the Sauce
To make the sauce, mix garlic, brown sugar, soy, sriracha, and ginger in a small saucepan. Heat over med-high. In a small bowl, whisk together the cornstarch and water and add it to the sauce. Bring the sauce to a boil then reduce to a simmer until it thickens. Stir occasionally. If it gets too thick you can add water 1 tablespoon at a time to thin it.
To serve, dip each piece of chicken in sauce or pour sauce over the chicken. Garnish with green onion slices.
Thai Chicken Thighs Cooking Tips
Properly Coat Your Chicken: To ensure your chicken thighs are crispy on the outside, coat them thoroughly in the egg and panko breadcrumb mixture before cooking.
Be sure the oil is hot enough before you add the chicken. You can test with a small piece of chicken. The oil should sizzle and bubble when you add the chicken.
Add the chicken in small batches, and don’t overcrowd the pan.
Control the Heat: Adjust the amount of red pepper and Sriracha according to your spice preference. If you prefer a milder dish, simply reduce the spice used.
Watch Your Chicken Closely: Chicken thighs cook relatively quickly, so keep an eye on them to avoid overcooking. You want them to be golden brown on the outside and cooked through on the inside. The internal temperature of the chicken should be 165 degrees F.
After removing the chicken from the pan, drain it on paper towels to absorb the excess grease
Thicken the Sauce: If you prefer a thicker sauce, allow it to simmer for a few extra minutes to reduce and thicken before tossing the cooked chicken in it.
Frequently Asked Questions
Q: Can I use a different type of meat?
A: Absolutely! While this recipe calls for chicken thighs, you can easily swap them for chicken tenders or breasts. The sauce also pairs well with beef flat iron or flank steak.
Q: Can I make this dish ahead of time?
A: While the chicken is best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to two days. Simply reheat it on the stove before tossing it with freshly cooked chicken.
Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the chicken in the oven for a healthier alternative. Simply preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet lined with parchment paper, and bake for 20-25 minutes or until cooked and registers 165 degrees F.
Sticky Thai Chicken Thighs are a delightful combination of flavors and textures. It’s crunchy and juicy with slightly sweet and spicy flavors. It will become a staple in your dinner rotation. With simple ingredients and easy-to-follow instructions, this dish is perfect for busy weeknights or casual dinner parties.
Thanks for visiting. Please comment if you have questions and come back and give it a 5-star rating if you enjoy the recipe. Here are more recipes that you’ll like: CROCK POT HONEY GARLIC CHICKEN RECIPE, Shrimp Pad Thai with Peanut Sauce, Sheet Pan Greek Chicken Thighs, BURST TOMATO BURRATA CHICKEN, Local Eats | Sao Thai Tupelo, MS, and Crockpot Cheesy Salsa Chicken.
Sticky Thai Chicken Thighs
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Save To Your Recipe BoxIngredients
- see post for substitutions
For chicken
- 1 pound chicken thighs or tenders or breasts, boneless & skinless
- 2 large eggs
- 1 cup panko breadcrumbs can sub regular breadcrumbs
- ¼ teaspoon ground cayenne pepper or red pepper flakes
- Oil for cooking
For the sauce
- 2 cloves garlic minced
- 1 Tablespoons brown sugar
- ⅓ cup soy
- ½ Tablespoon Sriracha
- 1 teaspoon grated ginger
- 2 Tablespoons water
- 1 Tablespoon cornstarch
- 2 Tablespoons green onion thinly sliced
Instructions
- Add oil to a skillet 1 to 1 and ½ -inches of oil in the skillet. Heat to medium.
- Beat eggs in 1 bowl. In another bowl mix panko bread crumbs and pepper. Dip chicken into egg then breadcrumbs.
- Add chicken to the skillet and cook in small batches and don’t overcrowd the pan. Cook for 4 to 5 minutes on the first side, turn and cook for another 3 to 4 minutes. Remove from the skillet and set on a paper towel lined plate. Repeat with remaining chicken.
- To make the sauce mix garlic, brown sugar, soy, sriracha and ginger in a small saucepan. Heat over med-high. In a small bowl, whisk together the cornstarch and water and add it to the sauce. Bring the sauce to a boil then reduce to a simmer until it gets thick. Stir occasionally. If it gets too thick you can add water 1 tablespoon at a time to thin it.
- To serve dip each piece of chicken in sauce or pour sauce over the chicken. Garnish with green onion slices.