Sticky Maple Soy Chicken Thighs with Crispy Shallots

• 8 bone-in chicken thighs
• 1/4 cup soy sauce
• 1/4 cup maple syrup
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon black pepper
• 4 shallots, thinly sliced
• 1/4 cup vegetable oil
• 2 tablespoons sesame seeds
• 1 tablespoon cornstarch (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together soy sauce, maple syrup, rice vinegar, garlic, ginger, and black pepper.
3. 3 Place chicken thighs in a baking dish and pour the sauce over, ensuring they're well coated.
4. 4 Bake for 25 minutes, basting halfway through.
5. 5 While the chicken bakes, heat oil in a small skillet over medium heat.
6. 6 Add shallots and fry until golden and crispy, about 5 minutes.
7. 7 Drain on paper towels and sprinkle with sesame seeds.
8. 8 If desired, mix cornstarch with 1 tablespoon water and brush over chicken for extra glaze during the last 5 minutes of baking.
9. 9 Serve chicken with crispy shallots on top.

Equipment

• Baking dish
• Skillet

Variations

• Add pineapple chunks for a tropical twist.
• Substitute chicken thighs with chicken drumsticks for a different texture.

Substitutions

• Use coconut aminos for a gluten-free soy sauce alternative.
• Agave nectar can replace maple syrup if needed.

Pairings

• Steamed rice
• Asian slaw
• Pickled ginger

Nutrition

Tips

• For an extra kick, add a pinch of red pepper flakes to the sauce.
• If you prefer skinless thighs, adjust the baking time accordingly.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with steamed jasmine rice and a side of sautéed broccoli.
• Pairs well with a crisp white wine or a light lager.

FAQ