Spicy Soy Glazed Chicken Thighs with Rice

This dish features succulent chicken thighs marinated in a flavorful blend of soy sauce, oyster sauce, and a hint of sweetness from sugar, balanced with the heat of sriracha and red pepper flakes. Served over a bed of fluffy rice, it combines traditional Asian flavors with a modern twist, making it a delightful and satisfying meal. Perfect for those seeking a savory main course with a touch of spice.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 tablespoon sriracha
• 1 teaspoon red pepper flakes
• 2 cups cooked rice
• 2 tablespoons vegetable oil
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together soy sauce, oyster sauce, sugar, sriracha, and red pepper flakes to create the marinade.
2. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, preferably 2 hours.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken thighs from the marinade, reserving the marinade for later.
4. Sear the chicken thighs skin-side down for about 5-7 minutes until the skin is crispy and golden. Flip and cook for another 5 minutes.
5. Pour the reserved marinade over the chicken thighs, reduce heat to low, and cover. Cook for an additional 10-15 minutes until the chicken is cooked through (internal temperature should reach 165°F).
6. While the chicken is cooking, prepare the rice according to package instructions.
7. Serve the chicken thighs over a bed of rice, spooning extra glaze from the skillet on top. Garnish with sliced green onions and sesame seeds.