Honey Sriracha Chicken Thighs

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  12 lbs Chicken Thigh, Boneless Skinless

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

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  2 Garlic(6g)
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  1 Ginger, Fresh Root(85g)
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  2 tbsp Sriracha sauce
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  1.5 tbsp Soy Sauce, Low Sodium
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  1 tbsp Vinegar, Rice
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  2 tbsp Honey
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  2 tbsp Brown sugar
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  1 tbsp Vegetable oil
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  0.5 cup 1/2 cup water ($0.00)
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  2 tbsp Cornstarch
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  0 Cilantro, Fresh(14g)

Instructions

1. 1Mince the fresh garlic and grate the fresh ginger into a bowl. Add the sriracha sauce, soy sauce, rice vinegar, honey, brown sugar, and vegetable oil. Stir to combine, then add the cornstarch and stir until fully dissolved. Set aside.
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 to a plate.
3. 3Pour off all but 1 tablespoon of fat from the skillet. Return to medium-high heat, stir the sauce mixture to redistribute settled garlic and ginger, then add half of it to the skillet. Return the chicken skin-side up, 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.
5. 5Remove the skillet from heat and 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.