1. Best Soy Glazed Chicken

Ingredients:
2 Chicken Thigh (boneless with skin)
3 tbsp Corn Starch
3 1/2 tbsp soy sauce
2 tbsp honey
1 1/2 tbsp minced garlic
1/2 tbsp five spice powder
Salt & Pepper

Instructions:
Season the chicken thigh with salt and pepper on both sides.

Pat dry the chicken with a paper towel and coat the chicken with corn starch on both sides. Shake off any excess corn starch before pan-frying.

In a pan, add oil and turn the heat to medium-high. Once the pan is hot, add in the chicken thigh skin side facing down. Pan fry for 7 minutes, skin side facing down, flip, and cook for another 5 minutes.

Remove the chicken and set it aside.

Mix soy sauce, minced garlic, five-spice powder, and honey in a bowl.

Drizzle the sauce into the same pan that the chicken was cooked and simmer for 1 minute.

Add back in the chicken and cook the chicken on high heat while drizzling the sauce all over the chicken for 1 minute and done.

Sprinkle with green onions and sesame seeds. Serve with steamed rice, roasted veggies, or noodles.

2. Spicy Honey Garlic Chicken

Ingredients:
2 boneless chicken thighs
1 tbsp olive oil
Salt & pepper to taste
½ tsp smoked paprika (optional)

For the Sauce:
3 tbsp honey
3 tbsp soy sauce
2 tbsp sriracha (adjust for spice level)
4 cloves garlic, minced
1 tbsp butter
1 tbsp rice vinegar (or lemon juice)
1 tsp red pepper flakes (optional, for extra heat)

Instructions:
1. Sear the Chicken:
Heat olive oil in a pan over medium-high heat. Season chicken thighs with salt, pepper, and paprika. Sear for 4-5 minutes per side until golden brown and cooked through. Remove from the pan.

2. Make the Sauce:
In the same pan, melt butter and sauté garlic until fragrant (about 30 seconds). Add honey, soy sauce, sriracha, rice vinegar, and red pepper flakes. Stir and simmer for 2-3 minutes until slightly thickened.

3. Coat & Serve:
Return the chicken to the pan, tossing it in the sauce to coat. Let it cook for another minute, allowing the sauce to caramelize slightly.

Serve hot, garnished with sesame seeds and chopped green onions. Serve over steamed rice or noodles.