Next-Level Juicy Sesame Soy Chicken Recipe
Introduction
This next-level juicy sesame soy chicken is packed with bold flavors from soy, rice vinegar, and toasted sesame oil. Marinated overnight and seared to perfection, it’s a simple yet impressive dish perfect for weeknight dinners or meal prep.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ⅓ cup soy sauce
- ⅓ cup seasoned rice vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon + 1 teaspoon toasted sesame oil, divided
- ½ teaspoon five spice powder
- ½ teaspoon red pepper flakes
- Sesame seeds, for garnish (optional)
Instructions
- Step 1: Pat the chicken dry with a paper towel and place it in a shallow baking dish or a resealable plastic bag. Add soy sauce, rice vinegar, brown sugar, 1 teaspoon sesame oil, five spice powder, and red pepper flakes. Toss until the chicken is fully coated.
- Step 2: Cover the dish with plastic wrap or seal the bag and refrigerate for at least 2 hours or overnight for best flavor. Before cooking, let the chicken come to room temperature for 20-30 minutes.
- Step 3: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. When hot, swirl to coat the pan evenly.
- Step 4: Working in batches, remove chicken from the marinade (reserve the marinade) and shake off excess. Place the chicken in the skillet and sear undisturbed for 5-6 minutes until deeply golden.
- Step 5: Flip the chicken and cook 2-3 minutes more until the internal temperature reaches 165°F. Transfer cooked chicken to a clean plate and repeat with remaining pieces.
- Step 6: Reduce heat to medium-low. Return all chicken to the skillet and pour the reserved marinade over it. Bring to a gentle boil and spoon the glaze over the chicken until it thickens and becomes glossy.
- Step 7: Remove from heat, transfer chicken to a cutting board, and let rest for at least 5 minutes. Serve whole or sliced, garnished with sesame seeds if desired.
Tips & Variations
- For extra flavor, marinate the chicken overnight to allow the spices to fully penetrate.
- Use skin-on chicken thighs if you prefer crispier edges.
- Add a splash of honey or maple syrup to the marinade for a touch of sweetness.
- Serve over steamed rice or with sautéed vegetables for a complete meal.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of water to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but they may cook faster and can dry out more easily. Monitor closely and avoid overcooking for best results.
Is it safe to reuse the marinade as a glaze?
Yes, as long as you boil the marinade thoroughly after cooking the chicken to eliminate any raw chicken bacteria, it’s safe to use as a glaze.
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Next-Level Juicy Sesame Soy Chicken Recipe
- Total Time: 2 hours 30 minutes (includes marinating time)
- Yield: 4 servings 1x
Description
This Next-Level, Juicy Sesame Soy Chicken recipe features tender boneless chicken thighs marinated in a flavorful blend of soy sauce, seasoned rice vinegar, brown sugar, toasted sesame oil, five spice powder, and red pepper flakes. Sear-cooked to a perfect golden brown and finished with a luscious glaze made from the reserved marinade, this dish offers a savory and slightly sweet Asian-inspired flavor that’s perfect for a quick weeknight dinner or an impressive meal. Garnished with sesame seeds for an added nutty crunch, it’s a delightful dish served best with rice or in hibachi-style bowls.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs
- ⅓ cup soy sauce
- ⅓ cup seasoned rice vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon + 1 teaspoon toasted sesame oil, divided
- ½ teaspoon five spice powder
- ½ teaspoon red pepper flakes
- Sesame seeds, for garnish (optional)
Instructions
- Marinate the chicken: Pat the chicken thighs dry with a paper towel and place them into a shallow baking dish or a resealable plastic bag. Combine soy sauce, seasoned rice vinegar, brown sugar, 1 teaspoon of toasted sesame oil, five spice powder, and red pepper flakes. Toss the chicken in the marinade until fully coated.
- Refrigerate the chicken: Cover the dish with plastic wrap or seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate. Before cooking, set the chicken out for 20-30 minutes to come to room temperature.
- Heat skillet and prepare for cooking: Place a large skillet on the stove over medium-high heat and add 1 tablespoon of toasted sesame oil. Allow the oil to heat until shimmering, then swirl to coat the bottom evenly.
- Sear the chicken: Remove chicken from marinade (reserve the marinade for later) and shake off excess. Working in batches, place the chicken thighs in the hot skillet. Let each side sear undisturbed for about 5-6 minutes until deeply golden, then flip and cook on the other side for 2-3 minutes more or until the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a clean plate.
- Prepare the glaze: Reduce the skillet heat to medium-low. Return all cooked chicken pieces to the skillet and pour the reserved marinade over the top. Bring the sauce to a gentle boil, spooning the marinade over the chicken occasionally. Continue cooking until the glaze thickens and becomes glossy.
- Rest and serve: Transfer the glazed chicken onto a cutting board and let it rest for at least 5 minutes. Serve whole or slice into pieces as desired, perfect on its own or as a component in hibachi chicken bowls. Garnish with sesame seeds if using and enjoy!
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Do not discard the marinade as it is used to create a delicious glaze later.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- For a spicier version, increase the red pepper flakes according to your heat preference.
- Serve with steamed rice, stir-fried vegetables, or in a bowl with your favorite sides.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Keywords: Sesame Soy Chicken, Asian Chicken Recipe, Marinated Chicken Thighs, Juicy Chicken, Sesame Chicken, Soy Sauce Chicken
