Honey Hoisin Garlic Chicken

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  Chicken Thigh, Bone-In, Skin-On(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  pinch salt and pepper ($0.05)
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  Vegetable oil(30g)
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  Hoisin sauce(80g)
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  Soy Sauce, Low Sodium(80g)
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  Honey(80g)
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  2 Tbsp hot water ($0)
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  Ginger, Fresh Root(5g)
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  Garlic(240g)
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  sesame seeds for garnish (optional) ($0.05)
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  1/4 cup fresh cilantro for garnish (optional) ($0.22)

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper.
2. 2Heat a large skillet over medium-high heat, add the vegetable oil, and swirl to coat. Place the chicken skin-side down in the hot oil and cook 5–7 minutes until the skin is golden brown and crispy. Flip the chicken and cook 2–3 minutes more until the underside is lightly browned.
3. 3While the chicken cooks, mince the fresh garlic and ginger, then whisk together the hoisin sauce, soy sauce, honey, minced ginger, and minced garlic in a medium bowl until combined.
4. 4Pour the sauce over the chicken in the skillet, reduce heat to medium-low, cover, and simmer 15–18 minutes until the internal temperature of the thickest part of the thigh reaches 165°F, turning the chicken halfway through cooking.
5. 5Transfer the cooked chicken and sauce to a cutting board. Once cool enough to handle, remove and discard the bones and skin, then shred or cut the chicken into bite-sized pieces and return to the sauce.
6. 6Divide the chicken and sauce evenly into 4 airtight containers while still warm, leaving the containers uncovered until cooled to room temperature.
7. 7Cover the containers and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently over medium heat or in the microwave, and serve over cooked rice if desired.