Sticky Pantry Chicken Thighs
This Sticky Pantry Chicken recipe is quick, flavorful, and made with ingredients you most likely already have in your pantry. The chicken is coated in a sweet, tangy, and slightly spicy sauce that caramelizes beautifully in the pan. With just 15 minutes from start to finish, it’s a fantastic option for a midweek dinner that tastes like a country-style favorite.
Ingredients
Chicken
- 1 tbsp oil (for frying)
- 6 chicken thigh fillets (750g–1kg / 1.5–2lb), boneless and skinless
- 1/2 tsp cooking or kosher salt
- 1/2 tsp black pepper
- 1/2 cup water
Sauce
- 1/3 cup ketchup or tomato sauce (Australian style)
- 2 tbsp soy sauce
- 1 tbsp Dijon or American mustard
- 2 tbsp hot sauce (optional)
- 2 tbsp vinegar (any type)
- 2 1/2 tbsp honey
- 2 garlic cloves, crushed
Instructions
Make the Sauce
In a medium bowl, whisk together all the sauce ingredients until smooth.
Prepare the Chicken
Sprinkle each chicken thigh with salt and pepper. Heat oil in a large non-stick pan over medium-high heat. Quickly dip each piece of chicken into the sauce, shake off excess, and place in the pan. Cook in batches if necessary.
Cook the Chicken
Cook one side for about 3 minutes until caramelized and golden. Flip and cook the other side for around 2 minutes until almost cooked through.
Add the Sauce
Pour the remaining sauce and water into the pan. Let it come to a rapid simmer, scraping the pan to release the browned bits. Allow the sauce to thicken (about 1–2 minutes), then turn the chicken in the sauce to coat thoroughly.
Serve
Transfer chicken to plates and spoon the sticky sauce over the top. Serve with rice or vegetables for a complete meal.
Conclusion
Sticky Pantry Chicken Thighs are the ultimate quick-fix dinner — sweet, sticky, and savory with just the right amount of tang. With pantry staples, minimal prep, and a 15-minute cook time, this recipe is a guaranteed family favorite that works just as well for a weeknight meal as it does for casual entertaining.
