Honey Teriyaki Chicken Thigh! They disappear in 1 minute

Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper to your liking. Lightly coat each thigh in cornstarch, shaking off any excess. This coating will help create a deliciously crispy exterior.

Brown the Chicken: Heat a skillet over medium heat and add the unsalted butter. Once melted, place the chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-7 minutes. Flip the chicken and cook for an additional 5 minutes on the other side. Remove the chicken from the skillet and set aside.

Create the Glaze: In the same skillet, reduce the heat to low and add the lemon juice, ginger slices, light soy sauce, oyster sauce, honey, and water. Stir to combine and simmer the mixture until slightly thickened, creating a glaze.

Glaze the Chicken: Return the chicken thighs to the skillet, coating them thoroughly in the glaze. Continue to cook over low heat, turning the chicken occasionally, until it’s fully cooked through and the glaze has caramelized around the chicken, about 5-10 minutes.

Serve: Once the chicken is done, transfer the thighs to a serving plate. Drizzle any remaining glaze from the skillet over the chicken. Sprinkle sesame seeds over the top for a nutty crunch.

Enjoy: Serve your Sweet and Savory Glazed Chicken Thighs hot, accompanied by your choice of side—steamed rice, vegetables, or a fresh salad works wonderfully.