Sticky Pantry Chicken Thighs recipe

Ingredients

▢1 tbsp oil (for frying)

▢6 (1.5-2lb / 750g-1kg) chicken thigh fillets , boneless skinless

▢Salt and pepper

▢1/2 cup water

SAUCE

▢1/3 cup ketchup or tomato sauce

▢2 tbsp soy sauce

▢1 tbsp dijon or American mustard

▢2 tbsp hot sauce (optional)

▢2 tbsp vinegar (any)

▢2 1/2 tbsp honey

▢2 garlic cloves , crushed

Instructions

Whisk Sauce ingredients in a bowl.

Sprinkle chicken with salt and pepper.

Heat oil in a non stick pan over medium high heat.

Quickly dip chicken in Sauce, shake off excess, then place in pan.

Cook the first side for 2 to 3 minutes, until it caramelises and is dark golden, then turn and cook the other side for 2 minutes.

Add remaining Sauce and water.

Bring to rapid simmer, stirring occasionally, scraping the bottom of the pan to get all the brown bits stuck to the bottom of the pan.

When the sauce has thickened (around 1 to 2 minutes), remove from heat.

Turn chicken in Sauce to coat.

To serve, place chicken on plate and spoon over Sauce.