Sticky Honey Soy Chicken Thighs

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• 4 garlic cloves, grated
• 1 tbsp fresh ginger, grated
• 80ml soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 tsp chilli flakes (optional)
• 2 spring onions, sliced, to finish
• 1 tbsp sesame seeds, to finish

Method

1. Pat the chicken thighs completely dry with kitchen paper and season the skin side well with salt.
2. Heat the oil in a large, oven-safe frying pan over medium-high heat. Lay the thighs in skin-side down and cook undisturbed for 7-8 minutes until deep golden and crisp.
3. Flip and cook for a further 3 minutes on the other side, then transfer the thighs to a plate, leaving the fat in the pan.
4. Preheat the oven to 200C (180C fan). Tip out most of the excess fat, then add the garlic and ginger to the pan and cook for 30 seconds until fragrant.
5. Stir in the soy sauce, honey, rice vinegar, sesame oil, and chilli flakes. Bring to a simmer for 1-2 minutes until slightly syrupy.
6. Return the chicken to the pan, skin-side up, spooning some sauce over each piece. Transfer to the oven and roast for 12-15 minutes until the chicken is cooked through and the glaze is sticky.
7. Rest for 5 minutes, then scatter over the spring onions and sesame seeds. Serve with the pan sauce spooned over rice.

Estimated per serving (2 thighs), not including rice.