Serves 8
50 min
Soy and Sesame Chicken Thighs With Pan Gravy
Recipe GLPR92c3692f9c38f6
Tender, skin-on chicken thighs are pan-seared until golden, then braised in a savory soy and sesame glaze. A silky pan gravy made from chicken broth and cornstarch is reduced to concentrate the umami flavors. This elegant dish is served with steamed white rice and optional hard-boiled eggs, making it perfect for a balanced, protein-rich meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 3/4 pounds bone-in, skin-on chicken thighs (about 4)
1 1/2 teaspoons dark soy sauce
1 teaspoon toasted sesame oil, plus more to taste
Kosher salt to taste
2/3 cup low-sodium chicken broth
1 1/2 teaspoons cornstarch
Light soy sauce to taste (optional)
Steamed white rice for serving
4 hard-boiled eggs, halved, for serving (optional)
2 scallions, white and green parts, thinly sliced
Directions
Pat the chicken thighs dry with paper towels and season all over with kosher salt.
Heat the sesame oil in a large skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down in the pan and sear for 6–8 minutes until the skin is golden brown and crispy. Flip the thighs and cook for another 2–3 minutes on the other side.
Add the dark soy sauce to the pan, stirring gently to coat the chicken. Pour in the chicken broth around the thighs.
Reduce the heat to medium and cover the skillet partially. Simmer for 18–22 minutes, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh.
Remove the chicken thighs from the pan and set aside on a warm plate, tenting loosely with foil.
Mix the cornstarch with 1 tablespoon of cold water to form a slurry. Whisk the slurry into the pan drippings and broth over medium heat, stirring constantly until the gravy thickens and coats the back of a spoon, about 2–3 minutes.
Taste the gravy and adjust the seasoning with additional light soy sauce or sesame oil as desired.
Return the chicken thighs to the pan and coat them with the gravy. Serve over steamed white rice, topped with sliced scallions and optional hard-boiled eggs.
