Crispy Chicken Thighs with Plum Sauce

As if these crispy chicken thighs aren’t good all by themselves, this sweet, sticky, tangy plum sauce is the perfect companion. Trust, it’s better than that takeout stuff.


  • 2 tablespoons extra-virgin olive oil
  • 4 chicken thighs, bone-in , skin on
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic, grated
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 tablespoons freshly squeezed lemon juice
  • 1 cup cup Red Plum Jam (such as Smucker's)
  • 3/4 cup Chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  1. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Season the chicken thighs with salt and pepper on both sides. Cook the chicken, skin-side down, until golden brown, about 5 minutes. Flip and continue cooking the chicken until done, about 6 to 8 more minutes. Transfer chicken to a plate.
  2. Heat the remaining oil in the skillet over medium-high heat. Cook the ginger and garlic until fragrant, about 2 minutes, stirring often. Add the worcestershire sauce, soy sauce, sesame oil, lemon juice, plum jam and chicken stock and bring to a boil.

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