Serves 4 | Prep Time: 10 Mins | Cook Time: 10 Mins
20 oz (5) chicken thighs
1 tablespoon Asian cooking wine (sake or Chinese rice wine), optional
1 tablespoon soy sauce
1 tablespoon oil
3 cloves garlic, minced
Chopped parsley leaves, for garnishing
White sesame seeds, for garnishing
1/2 cup orange juice
3 1/2 tablespoons honey or more to taste
1-2 teaspoons bottled garlic chili sauce
1 tablespoon soy sauce or more to taste
1/2 tablespoon lemon juice
Debone the chicken thighs, keep the skin on. Add the cooking wine and soy sauce to the chicken, stir to combine well.
Add all the ingredients in the Sauce, whisk to combine well. Set aside.
Heat up a skillet, pan-fry the chicken with the skin side down. Turn over and pan-fry both sides of chicken until browned. Transfer the chicken to a serving platter. Add the cooking oil to the skillet, saute the garlic until slightly brown, add the chicken back into the skillet, follow by the Sauce.
Turn the heat to low and let cook until the sauce reduces a bit. Top the chicken with parsley and sesame. Serve immediately.