Crispy chicken thighs get tossed in a glossy, savory-sweet glaze built from honey, rice vinegar, toasted sesame oil, fresh ginger, and garlic — the kind of sticky, restaurant-style coating that clings to every piece. Cornstarch does double duty here, both thickening the sauce to that perfect spoon-coating consistency and giving the chicken its signature crackly crust when pan-fried. A finishing shower of toasted sesame seeds and sliced scallions adds crunch and color right before serving. Spoon it over a big bowl of white rice and you've got a takeout-style dinner that comes together in one skillet with way less mess than delivery. It's a satisfying, craveable dish to add to a gluten free dinner rotation, especially on nights when you want something crisp, saucy, and full of bold flavor without any last-minute stress.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a medium saucepan, heat 1 tsp vegetable oil over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute — watch closely so the garlic does not brown.
Whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, sugar, cornstarch, and water in a small bowl until the cornstarch is fully dissolved, then pour the mixture into the saucepan. Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 3–4 minutes. Remove from heat and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
