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
Scale
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
