Honey Sriracha Chicken Thighs

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  Chicken Thigh, Boneless Skinless(907g)

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

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  Garlic(120g)
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  Ginger, Fresh Root
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  Sriracha sauce(30g)
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  Soy Sauce, Low Sodium(23g)
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  Vinegar, Rice(15g)
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  Honey(30g)
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  Brown sugar(30g)
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  Vegetable oil(15g)
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  1/2 cup water ($0.00)
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  Cornstarch(30g)
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  Cilantro, Fresh

Instructions

1. 1Mince the fresh garlic and grate the fresh ginger into a bowl. Add the sriracha sauce, low sodium soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and ¼ cup water. Stir to combine, then add the cornstarch and stir until fully dissolved.
2. 2Pat the chicken thighs dry with paper towels. Place them skin-side up in a large skillet over medium-high heat with no added oil. Cook 4–6 minutes until the skin is golden brown and renders fat, then flip and cook 2–3 minutes on the reverse side until lightly browned. Transfer the chicken to a plate.
3. 3Pour off all but 1 tablespoon of fat from the skillet. Return the skillet to medium-high heat, then add half of the sauce mixture (stir the sauce first since garlic, ginger, and cornstarch settle). Return the chicken skin-side up to the skillet and spoon sauce over each piece. Reduce heat to medium, cover loosely, and cook 18–22 minutes, basting halfway through, until the internal temperature reaches 165°F at the thickest part of the thigh.
4. 4While the chicken cooks, pour the reserved half of the sauce into a small pot over medium heat. Stir constantly and bring to a simmer, cooking 2–3 minutes until the mixture thickens into a glaze. Remove from heat and set aside.
5. 5When the chicken reaches 165°F internal temperature, remove the skillet from heat. Spoon the thickened glaze evenly over each piece of chicken.
6. 6Divide the chicken thighs evenly into 6 airtight containers while hot, spooning any pan juices over each portion.
7. 7Chop the fresh cilantro and divide evenly among the 6 containers, or store separately and add fresh before serving.