Black Pepper Sticky Chicken Delight

$- 1 lb boneless, skinless chicken thighs - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon freshly ground black pepper - 4 cloves garlic, finely minced - 1-inch piece ginger, freshly grated - 1 tablespoon rice vinegar For Black Pepper Sticky Chicken, the main ingredients create a rich, savory flavor. The chicken thighs are perfect for this dish because they stay juicy and tender. The marinade consists of soy sauce, honey, and sesame oil. This blend adds depth and a touch of sweetness. The freshly ground black pepper gives it a nice kick. Garlic and ginger enhance the flavor with their aromatic qualities. Finally, rice vinegar brings a hint of tanginess that balances the dish. - 2 green onions, thinly chopped (for garnish) - Toasted sesame seeds (for garnish) Garnishes elevate the dish visually and add fresh flavor. Chopped green onions provide a vibrant pop of color. They also add a mild onion taste. Toasted sesame seeds add a nutty crunch that complements the stickiness of the chicken. Together, these garnishes make the dish not just tasty but also appealing to the eye. {{ingredient_image_2}} To start, grab a large mixing bowl. In this bowl, mix together: - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon freshly ground black pepper - 4 cloves garlic, finely minced - 1-inch piece ginger, freshly grated - 1 tablespoon rice vinegar Whisk these ingredients until they blend well. This mixture makes a great marinade full of flavor. Now, add 1 pound of boneless, skinless chicken thighs. Make sure each piece is coated. Cover the bowl with plastic wrap and chill it for at least 30 minutes. For better taste, let it marinate for up to 2 hours. Next, preheat your oven to 400°F (200°C). While the oven heats, take a skillet and place it over medium heat. When it's hot, add the marinated chicken thighs. Sear them for about 3-4 minutes on each side. Look for a nice golden-brown crust. Once done, remove the skillet from the heat. Now, let’s prepare the sauce. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir until smooth. In another bowl, take the leftover marinade and add the cornstarch slurry. Mix well until combined. Pour this mixture over the seared chicken in the skillet. Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes until the chicken is fully cooked. The sauce will become thick and sticky during this time. Once the chicken is cooked, take it out of the oven. Let it rest for a few minutes before slicing into bite-sized pieces. For a beautiful serving, garnish with: - Chopped green onions - Toasted sesame seeds Serve the chicken on a large platter or individual plates. Pair it with steamed rice or sautéed vegetables for a complete meal. Enjoy the burst of flavors! To make your Black Pepper Sticky Chicken shine, pay attention to marinating time. I suggest marinating for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours. This gives the chicken time to soak up the soy sauce, honey, and spices. You can adjust the seasonings to your taste. If you want it spicier, add more black pepper. Prefer it sweeter? Add extra honey. Always taste your marinade before adding the chicken. This way, you can tweak it just right. Searing the chicken is key to getting a nice crust. Heat your skillet over medium heat. Add the marinated chicken and cook for about 3-4 minutes on each side. Look for a golden-brown color. This step adds rich flavor and texture. To avoid dry chicken while baking, keep an eye on the time. Bake at 400°F (200°C) for 20-25 minutes. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). Let it rest after baking. This helps keep it juicy. Pro Tips Marinade Time: Allow the chicken to marinate for at least 1 hour for optimal flavor infusion; overnight is even better if you have the time! Perfect Searing: Ensure your skillet is hot enough before adding the chicken to achieve a nice golden-brown crust, which adds depth to the flavor. Thickening Sauce: If you prefer a thicker sauce, you can add an extra teaspoon of cornstarch mixed with water right before baking. Serving Suggestions: Pair this dish with jasmine rice or a side of stir-fried vegetables for a complete and balanced meal. {{image_4}} You can switch out chicken thighs for chicken breasts. Breasts will cook faster, so watch them closely. You might need to adjust the cooking time. If you want to swap honey, try maple syrup or agave nectar. Both will give sweetness without losing flavor. Each option adds a unique twist to the dish. To spice things up, add chili flakes to the marinade. Just a pinch can bring heat without being too strong. You can adjust the amount based on your taste. Adding veggies is another great idea. Try bell peppers or snap peas. They add color and crunch to your meal. Toss them in the skillet with the chicken for a full dish. To keep your Black Pepper Sticky Chicken fresh, store leftovers in the fridge. Place the chicken in an airtight container. This helps avoid any unwanted smells and keeps it tasty. You can store it for up to three days. When you're ready to eat, just reheat it gently. If you have extra chicken, freezing is a great option. First, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. After that, place the wrapped chicken in a freezer bag. This way, it stays fresh for up to three months. When you're ready to enjoy your frozen chicken, take it out and thaw it in the fridge overnight. To reheat, place the chicken in a skillet over low heat. Heat it slowly to keep it juicy and tasty. You can also use an oven at 350°F (175°C) until warmed through. Enjoy the same great flavor! You can marinate the chicken for at least 30 minutes. For best results, aim for 2 hours. This time allows the flavors to soak in well, making the chicken even tastier. Yes, you can use other proteins. Chicken breasts, pork, or even tofu work great. Just adjust cooking times as needed for different meats. I recommend serving it with steamed rice or sautéed vegetables. The sticky sauce pairs well with these sides. You can also add a simple salad for freshness. This recipe for Black Pepper Sticky Chicken is simple and tasty. We covered ingredients, from chicken thighs to a flavorful marinade. I shared step-by-step cooking methods that anyone can follow. Plus, you learned tips to enhance flavor and avoid dry chicken. Variations let you adapt the dish to your taste, making it versatile. Lastly, I provided storage tips to keep leftovers fresh. Enjoy cooking this dish and impressing friends and family with your skills!$

Black Pepper Sticky Chicken Delight

A flavorful dish featuring marinated chicken thighs with a sticky black pepper sauce.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
4 cloves garlic, finely minced
1 inch piece ginger, freshly grated
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 green onions thinly chopped (for garnish)
1 serving toasted sesame seeds (for garnish)

Instructions

In a spacious mixing bowl, combine the soy sauce, honey, sesame oil, freshly ground black pepper, minced garlic, grated ginger, and rice vinegar. Whisk the mixture thoroughly until all ingredients are well incorporated.
Add the chicken thighs to the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor absorption.
Preheat your oven to 400°F (200°C) to prepare for baking.
Meanwhile, heat a skillet over medium heat. Once hot, sear the marinated chicken thighs for about 3-4 minutes on each side, or until they develop a beautiful golden-brown crust. Remove the skillet from the heat.
In a small bowl, combine the cornstarch with 2 tablespoons of water to create a smooth slurry. Mix until the cornstarch is fully dissolved with no lumps.
In another bowl, take the leftover marinade from the chicken and stir in the cornstarch slurry until well mixed.
Pour the marinade mixture over the seared chicken thighs in the skillet. Carefully transfer the skillet to your preheated oven and bake for 20-25 minutes. The chicken should be fully cooked, and the sauce will thicken to a sticky, glossy finish.
Once cooked, remove the skillet from the oven and allow the chicken to rest for a few minutes before slicing into bite-sized pieces.
For a beautiful presentation, serve the chicken garnished with a sprinkle of chopped green onions and a scatter of toasted sesame seeds on top.

Notes

Serve with steamed rice or sautéed vegetables for a complete meal.

Keyword black pepper, chicken, marinated, sticky