How to Make Asian Sticky Chicken Thighs
Step #1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat the sesame oil in a large nonstick skillet over medium-high heat. If you love Thai food and Thai cooking as much as I do, then check out my post on 10 Kitchen Essentials for Thai Home Cooking. Step #2: Once the oil is shimmering, add the chicken thighs, smooth side down, and cook until browned (3-5 minutes). Transfer the browned chicken to a 2 ½ quart or larger baking dish (a 9×9 square pan will work just fine). Step #3: Turn the stovetop heat down to medium and add the water, fish sauce, and sugar to the pan. Boil the sauce for 5 minutes, until thick and sticky. Pour the sauce over the chicken and transfer the dish to the oven. Bake uncovered until the chicken is cooked through (about 30 minutes), basting once halfway through the cooking time. Step #4 (Optional): Remove the cooked chicken from the dish and transfer the cooking liquid back to the pan on the stove. Set the heat to medium and boil the sauce until it has reduced to a syrupy consistency (about 10 minutes). Pour the sauce over the chicken and serve garnished with sesame seeds. Thaw frozen thighs in the fridge overnight. Then, reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals.
