Description
Crispy golden chicken thighs bathed in a tangy, sweet, and spicy lime-chili glaze. Ready in 25 minutes, this vibrant dish balances bold flavors with a golden cornflour crust and tender meat, perfect for quick weeknight meals or picnic fare.
Ingredients
4 boneless, skinless chicken thighs
1 cup cornflour
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for pan-frying)
1/4 cup soy sauce (low sodium preferred)
2 tbsp honey
2 tbsp lime juice (about 1 lime)
1 tbsp chili powder or crushed red pepper flakes
1/4 cup chicken broth
1 tbsp rice vinegar
1 tbsp sesame seeds (optional, for garnish)
1 spring onion, sliced (for garnish)
1 tsp fish sauce (optional, for umami)
Instructions
Pat chicken thighs dry and cut into 1-inch strips
In a bowl, combine cornflour, paprika, garlic powder, salt, and pepper
Dredge chicken strips in the cornflour mixture until evenly coated
Heat oil in a large skillet over medium-high heat
Add chicken and cook 3-4 minutes per side until golden and crispy (use tongs to maneuver)
Remove chicken from skillet and set aside
In the same skillet, whisk together soy sauce, honey, lime juice, chili powder, chicken broth, and rice vinegar
If using fish sauce, add it now and simmer 3-4 minutes until thickened
Return cooked chicken to the skillet, tossing to coat in sauce
Garnish with sesame seeds and spring onion before serving
Notes
For extra crispiness, let chicken rest on a wire rack after frying
Adjust chili powder to taste (start with 1 tsp, then add more)
Use chicken breasts for leaner protein (adjust cooking time to 5-6 minutes per side)
Store leftovers in an airtight container in the fridge for up to 2 days
Pairs perfectly with steamed jasmine rice or quinoa
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 420
- Sugar: 22g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 0.8g
- Protein: 28g
- Cholesterol: 85mg