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Home » Recipes » Chicken Recipes

Sticky Asian Chicken Thighs

Published: Jun 10, 2022 · Modified: Aug 14, 2024 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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Craving Chinese takeout, but want a home cooked meal?  Try our sticky Asian chicken thighs.  The homemade sticky and sweet sauce is finger lickin' good and is so simple and quick to make! 

If you love Chinese food, you'll want to check out these Panda Express copycat recipes: teriyaki chicken and mushroom chicken.

person holding a forkful of sticky Asian chicken
Jump to:
  • Ingredients
  • How to Make Sticky Asian Chicken Thighs
  • Recipe FAQs
  • Serve
  • Expert Tips
  • More Asian Recipes You'll Love
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for sticky Asian chicken thighs

The ingredients for our sticky Asian chicken thighs are easy to find in the Asian section of your local grocery store. Let's talk about some of the key ingredients.

  • Meat: We used 2 pounds of boneless skinless chicken thighs, but you could substitute chicken breast or drumsticks.
  • Sweeter: We used brown sugar, but honey could also be a substitute.
  • Spices: We used sesame seeds, salt, black pepper, and freshly grated ginger root. If you like it spicy, add dried red chili peppers.
  • Aromatics: We used mined garlic and green onions.
  • Liquids: We used Hoisin sauce, Thai-style sweet chili sauce, and low sodium soy sauce.

See recipe card for full information on ingredients and quantities.

How to Make Sticky Asian Chicken Thighs

Gather all the ingredients for our sticky Asian chicken thighs. 

whisking sauce and piercing chicken thighs
  1. Whisk together the Asian sticky sauce ingredients. (image 1)
  2. Pat dry the boneless skinless thighs. Cut slits in the meat with a sharp knife to help it absorb the Asian sticky sauce and season with salt and pepper. (image 2)
cooking chicken in a skillet
  1. Once the oil is shimmering, add the thighs smooth side down. Sear the meat for 7 to 8 minutes on one side. (image 3)
  2. When it is the color you want, turn the thighs over with tongs and cook until it has an internal temperature of 165°F with a meat thermometer, about 7 to 8 minutes. Once cooked, remove the meat and set aside on a plate and tent with foil. (image 4)
person holding a bowl of chicken drippings and cooking the sauce
  1. Pour the fat into a small bowl. Scrape out the bits of cooked meat with a spatula. Wipe out most of the fat with paper towel, being careful not to burn yourself, as the skillet will be hot. (image 5)
  2. Pour the sticky Asian sauce into the skillet and turn the heat to medium high. Cover for one minute to bring it to a boil, then stir constantly until it is the desired thickness, roughly 2 minutes. (image 6)
person coating chicken in the sauce and serving
  1. Add the cooked thighs back into the skillet and spoon the sticky sauce over each piece. (image 7)
  2. Garnish the sticky Asian chicken thighs with a sprinkle of sesame seeds. As a finishing touch, sprinkle on sliced green onion to add color and crunch.  Serve hot. (image 8)

    This one pan weeknight meal can be on the table in less than 45 minutes.  What's stopping you from making our sticky Asian chicken thighs tonight?

Recipe FAQs

How do you sear chicken thighs?

Pat the thighs dry with paper towel. Heat oil or butter in a pan until it shimmers.
Sprinkle them with salt and pepper. When the meat hits the hot pan, the Maillard reaction occurs. 

Lower the heat to prevent oil splatters. Turn the meat over when a crust has formed. Cook until an inserted meat thermometer reads 165°F, or juices run clear when poked with a knife.

What is the Maillard reaction?

It is one of the most important flavor-producing chemical reactions in cooking.
It occurs when the surface temperature is more than 300°F. It's a chemical reaction that happens when heat changes the amino acids (proteins) and sugar (carbs) in a food like meat.

It's different from caramelization because caramelization only involves sugars (carbs). It produces a color change to the food (browning) and hundreds of flavor compounds which will add an intense savory flavor.

What are the calories for one serving?

For a serving size of one skinless chicken thigh, this dish contains 291 calories with 16.7g of carbs.  For more nutritional information, scroll past the recipe card.

How do I store sticky Asian chicken?

Make-Ahead: You can whisk up the sauce and prep the chicken.

Leftovers: Store any leftovers of our sticky Asian chicken thighs in an airtight container in the fridge.

Freeze: Allow to cool and place in a freezer friendly container for up to one month. When ready to use, thaw in the fridge overnight.

Reheat: Any leftovers can be warmed up in a skillet with sesame oil over medium heat until heated through.

Serve

If you are looking for other sides to round out your meal. We suggest jasmine rice, cauliflower rice, rice noodles, or Asian coleslaw. For a vegetable side, try bok choy, steamed broccoli, or snow peas.

Want to try some other Asian recipes? You'll enjoy this Thai vegetable stir fry and vegan stir fry sauce.

holding a plate of sticky chicken and rice.

Expert Tips

  • Don't have chicken thighs?  Try our sticky Asian sauce on cubed chicken or drumsticks.
  • Make sure you pat the thighs dry, as browning won't happen until the surface moisture evaporates.
  • Like sauce on your rice?  Double the sauce recipe, and you'll have plenty.
  • Lower the heat when searing the meat to reduce oil splatters.
  • If you just want to make the sticky Asian sauce, double it and store in the fridge in an airtight container like a mason jar.

More Asian Recipes You'll Love

  • white bowl of Panda Express broccoli beef.
    Panda Express Broccoli Beef Copycat
  • holding a piece of honey sesame chicken with chopsticks
    Panda Express Honey Sesame Chicken
  • white bowl of string bean chicken
    Panda Express String Bean Chicken Breast Copycat
  • person dipping a deep fried cream cheese rangoon into a bowl of sauce
    Panda Express Cream Cheese Rangoon

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Recipe

person holding a forkful of sticky Asian chicken

Sticky Asian Chicken Thighs

Sticky Asian chicken thighs is a one pan healthy weeknight dinner recipe that is simple and quick to make for your kids.  This stovetop version uses skinless, boneless thighs which are coated in a finger licking good homemade sticky sauce.
4 from 5 votes
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Course: Main Course
Cuisine: Asian
Prep Time: 12 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 30 minutes minutes
Servings: 5 chicken thighs
Calories: 265kcal
Author: Brooke & Emma

Ingredients
 

For the Chicken

  • 1 tablespoon sesame oil
  • 1 ½ to 2 pounds boneless skinless chicken thighs, 5 pieces
  • sprinkle of salt and pepper, optional

For the Sauce

  • ½ cup low sodium soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Thai sweet chili sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh ginger root, grated

For the Garnish

  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Equipment

  • whisk
  • kitchen tongs
  • digital thermometer
Keep your screen on while you work!

Instructions

  • Blot the meat with paper towel and pierce them with the tip of a sharp knife.  This helps the sauce absorb into the meat, and speeds up the cooking process.
  • Heat the oil in a 12-inch skillet set over medium-high heat.  Once the oil is shimmering, place the  thighs in the skillet smooth side down.  Be careful to avoid overcrowding.  Sear the meat for 7 ½ minutes each side, until the meat is crispy, golden, and has an internal temperature of 165°F on a meat thermometer.  After a couple minutes of cooking, turn the heat down to medium to prevent over-browning.
  • Remove the meat from the skillet and place on a large plate.  Drain the fat and scrape off any browned bits from the skillet, then use a paper towel to wipe out the extra fat.
  • Whisk the sauce ingredients in a bowl, then pour into the skillet and set over medium high heat.  Cover and bring the sauce to a boil, 1-2 minutes.  Uncover and lower the heat, stirring constantly, until the sauce is the desired thickness, about 1-2 minutes.
  • Add the thighs back into the skillet one piece at a time and coat the meat with the sauce.  Garnish with sesame seeds and sliced green onion.  Serve hot over rice.

Video

Notes

  • If you want extra sauce for the rice or for leftover chicken, double the sauce recipe.  Leftover chicken will need additional sauce, since the meat soaks up the liquid as it sits.
  • Try our sticky Asian sauce on cubed chicken or drumsticks if there isn't any thighs in your freezer.
  • Browning won't happen until the surface moisture evaporates, so make sure to pat the meat dry.
  • Reduce oil splatters by lowering the heat when searing the meat.
  • Make the sauce ahead of time and store it in the fridge in an airtight container like a mason jar.

Nutrition

Calories: 265kcal (13%)Carbohydrates: 16g (5%)Protein: 28g (56%)Fat: 10g (15%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 129mg (43%)Sodium: 1114mg (48%)Potassium: 435mg (12%)Fiber: 1g (4%)Sugar: 11g (12%)Vitamin A: 81IU (2%)Vitamin C: 1mg (1%)Calcium: 45mg (5%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Heike

    March 18, 2025 at 7:39 pm

    4 stars
    I used low sodium soy sauce and it came out really salty. My husband loved it. I thought it was good but used the sauce sparingly. The sauce also didn't thicken. I finally added cornstarch to make it thicker.

    Reply
    • Emma Fajcz

      March 19, 2025 at 6:33 am

      We're sorry that the sauce wasn't thickening for you, Heike. We haven't had trouble with it before, as we've tested this recipe more than once.

      Reply
  2. Una

    May 01, 2023 at 6:30 pm

    Did it and my boss and husband loves it. He went for more of the sauce

    Reply
    • Emma

      May 02, 2023 at 4:30 am

      Una, We are so glad to hear that your boss and husband loved it!

      Reply
  3. Nancy

    March 07, 2023 at 7:37 am

    1 star
    Worst recipe ever.. .too salty, not sweet/sticky. I followed recipe ingredients as written. Can't recommend and will not make again.

    Reply
    • Emma

      March 07, 2023 at 8:01 am

      We're sorry that you didn't have a good experience with this recipe, Nancy. This recipe was developed using reduced sodium soy sauce, so if regular soy sauce or coconut aminos are used instead, it will be too salty.

      Reply
  4. Arlin

    January 04, 2023 at 7:01 pm

    5 stars
    Made this tonight and it was so simple and yummy! Served this over rice and garnished with green onion and roasted sesame seeds. I have this recipe printed to make again!

    Reply
    • Emma

      January 05, 2023 at 8:31 am

      We're so happy that you enjoyed this chicken, Arlin! Thanks for making our recipe!

      Reply
      • Nea

        August 18, 2023 at 2:11 pm

        5 stars
        Just made this for lunch and its delicious! I ordered housin sauce but they sent me a lime cilantro flavor instead of regular so I didn't wanna use it. But I did and it was a good mistake. The lime Cilantro flavor really adds to this dish. Will be making again.

        Reply
        • Emma Fajcz

          August 19, 2023 at 6:53 am

          Nea, We are so glad you were able to adapt our recipe to your situation and that you enjoyed it.

          Reply
  5. Beth

    October 24, 2019 at 12:32 pm

    5 stars
    I really like the sauce on this succulent thighs. The green onion and sesame seeds are the perfect finishing touches.

    Reply
    • Emma

      October 25, 2019 at 7:12 am

      Thank you, Beth! This chicken reminds me of Seasons of Japan, my favorite Japanese restaurant. I'm glad that you liked our version!

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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