Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1/2 cup unsweetened apple juice
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1/4 cup light brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sesame oil

Instructions:

  1. In a medium bowl, toss the chicken thigh pieces with cornstarch, salt, and pepper until every piece is evenly coated.
  2. In a separate bowl, whisk together the apple juice, soy sauce, hoisin, brown sugar, rice vinegar, ginger, garlic, and sesame oil until the sugar is fully dissolved.
  3. Heat the oil in a large non-stick skillet or wok over medium-high heat until it shimmers.
  4. Add the chicken in a single layer, searing for 3-5 minutes per side without moving them too much, until the edges are golden-brown and a light crust has formed.
  5. Pour the sauce mixture directly over the seared chicken.
  6. Reduce heat to medium and simmer, stirring occasionally, for 5-7 minutes until the sauce reduces to a mahogany-colored syrupy glaze that clings tightly to the meat.