1 1/2 lbs 4 boneless chicken thighs (skin on or off)
3 cloves garlic minced
1- inch piece ginger peeled and minced
1 1/2 tablespoons hoisin sauce
1/2 tablespoon Sriracha sauce
1 tablespoon honey
1 tablespoon soy sauce
Pinch of salt
1 tablespoon oil
White sesame optional
In a big bowl, combine the chicken with the garlic, ginger, hoisin sauce, Sriracha sauce, honey, soy sauce and salt. Stir to combine well and let marinate for 15 minutes.
Heat up a skillet and add the oil on medium heat. When the skillet is hot, add the chicken (reserve the marinade), skin side down first and pan-fry both sides. Pan fry until the skin turn nicely brown. Add the marinade into the skillet and turn the heat to low. Continue to cook the chicken while the sauce reduces to a thicker consistency. When the chicken is cooked through, turn off the heat, garnish with white sesame and serve immediately with steamed rice.