Entree: United States Minor Outlying Islands – Soy Sauce Glazed Chicken (Chicken pieces cooked in a sweet-savory soy glaze)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1/3 cup (80 ml) low-sodium soy sauce
- 3 tbsp (45 ml) brown sugar, packed
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 3 cloves garlic, minced (about 1 tbsp / 10 g)
- 1 tbsp (15 g) fresh ginger, finely grated
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water
- 1 tbsp (15 ml) vegetable oil for searing
- 2 scallions, thinly sliced (for garnish)
- 1 tbsp (9 g) toasted sesame seeds (for garnish)

Instructions

1. In a bowl whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until sugar is dissolved. Reserve 1/4 cup (60 ml) of the sauce for basting and set aside.
2. Pat chicken thighs dry with paper towels. Place chicken in a shallow dish or resealable bag and pour remaining marinade over chicken. Marinate 20–30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Preheat oven to 375°F (190°C). Remove chicken from marinade and pat lightly to remove excess (reserve marinade).
4. Heat vegetable oil in an ovenproof skillet over medium-high heat. Sear chicken skin-side down until golden brown and crisp, about 5–7 minutes. Turn and brown the other side 2–3 minutes.
5. Pour the reserved marinade into the skillet, bring to a simmer, then transfer the skillet to the preheated oven. Roast 18–22 minutes, or until an instant-read thermometer inserted into thickest part reads 165°F (74°C).
6. Meanwhile, make the glaze: pour the reserved 1/4 cup (60 ml) sauce into a small saucepan over medium heat. Mix cornstarch and cold water to make a slurry, then whisk into the sauce. Cook, whisking, until thickened and glossy, about 2 minutes. Remove from heat.
7. When chicken is done, transfer to a serving platter and brush generously with the thickened glaze. Spoon any pan juices into the skillet, simmer briefly to reduce, and spoon over chicken.
8. Garnish with sliced scallions and toasted sesame seeds. Serve hot with rice or roasted vegetables.