Sweet and Spicy Chicken Thighs
These chicken thighs are cooked with a simple mixture of soy sauce, brown sugar, and vinegar. The sauce mixture cooks down and glazes the boneless chicken thighs.
These sweet and spicy chicken thighs are one of my go-to weeknight dinners—fast, flavorful, and satisfying. The sauce is made with just a handful of pantry staples, including soy sauce, brown sugar, vinegar, and a touch of sambal for heat. It simmers down into a glossy glaze that coats the chicken beautifully.
The recipe takes just minutes to prepare and cook, and it’s an excellent way to enjoy boneless chicken thighs. While I usually cook chicken thighs on the bone with crispy skin, I will definitely make this again. The glazed chicken is wonderful over rice or noodles.
Chicken thighs typically contain 3 to 4 ounces of meat. One chicken thigh may be enough for children and some adults, but count on at least 2 for most adults.
What You’ll Like About This Dish
Fast and fuss-free. Dinner on the table in under 30 minutes with just a few basic ingredients.
Big flavor, simple prep. Sweet, tangy, and spicy all in one sticky glaze.
Great for rice or noodles. The sauce is made for soaking into sides—perfect for easy meal building.
Ingredient Notes
- Rice vinegar: Adds tangy brightness and balances the sweet and salty flavors.
- Soy sauce: Use regular soy sauce for saltiness and umami. Low-sodium works too.
- Brown sugar: Packed for deeper flavor—it helps the sauce caramelize as it reduces.
- Sambal: Or use another chili paste or sauce for heat. Adjust to your spice preference.
- Black pepper: Just a pinch enhances the savory elements.
- Boneless chicken thighs: Trimmed and skinless for quicker cooking and easier eating.
- Vegetable oil: Neutral oil for searing the chicken.
- Fresh herbs: Chopped parsley or cilantro make a nice garnish.
Steps to Make Sweet and Spicy Chicken Thighs
- In a bowl, whisk together the vinegar, soy sauce, brown sugar, sambal, and pepper.
- Pat the chicken thighs dry and season with salt.
- Heat the oil in a large skillet over medium heat until shimmering.
- Add the chicken and sear until browned on both sides.
- Pour in the sauce mixture and bring to a simmer.
- Reduce heat and cook, turning the chicken often, until the sauce thickens and glazes the meat.
- Garnish with chopped parsley or cilantro before serving.
Tips for Sweet and Spicy Chicken Thighs
- Trim excess fat from the chicken thighs for a cleaner presentation.
- Let the sauce reduce slowly—it should become syrupy and coat the chicken well.
- Turn the chicken frequently to help it glaze evenly and prevent burning.
- For extra heat, add a bit more sambal or a pinch of crushed red pepper flakes.
Recipe Variations
- Use chicken breasts. Boneless, skinless breasts work too—just don’t overcook them.
- Make it mild. Omit the sambal for a sweeter, kid-friendly version.
- Add garlic. Stir in a clove or two of minced garlic with the sauce for added depth.
- Asian-inspired. Finish with sesame oil and toasted sesame seeds for a flavor boost.
- Sticky oven version. Bake the chicken in the sauce at 400°F for about 25 minutes, turning halfway through.
Serving Suggestions
- Serve over steamed white rice or jasmine rice to soak up the glaze.
- Pair with rice noodles or stir-fried vegetables for a full meal.
- Add a side of broccoli, snap peas, or baby bok choy.
- Garnish with sesame seeds or green onions for extra texture.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm in a skillet over medium-low heat or in the microwave until hot. Add a splash of water if the sauce has thickened too much.
Freeze: Freeze cooked chicken with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Sweet and Spicy Chicken Thighs
Ingredients
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar, packed
- 1 teaspoon sambal, (Asian chili paste), or Sriracha, to taste
- 1/4 teaspoon ground black pepper
- 8 chicken thighs, boneless, without skin
- 2 tablespoons vegetable oil
- fresh chopped parsley or cilantro, for garnish
Instructions
- In a small bowl, combine the vinegar, soy sauce, brown sugar, sambal, and pepper. Whisk to blend thoroughl.
- Pat the chicken dry with paper towels. Sprinkle with kosher salt.
- Heat the oil in a large skillet over medium heat.
- When the oil is hot and shimmering, add the chicken thighs. Cook for about 4 to 5 minutes, or until browned; turn and brown the other side.
- Pour the soy sauce mixture over the chicken thighs.
- Reduce the heat to medium-low and continue cooking until the liquids are reduced and syrupy, and the chicken is well glazed. Turn the chicken thighs frequently.
- Garnish with fresh chopped parsley or cilantro.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
