These Chinese glazed chicken steaks are easy to prepare and so tasty! The meat is dry-brined with a spice mixture, then quickly seared and enriched with a sweet and sour glaze. Delicious!
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- 8 chicken thighs, deboned
- 2 lime
- 2 tbsp sesame oil
- ½ cup (120 ml) less salt soy sauce
- ½ cup (120 ml) beer (optional)
- 2 tbsp honey
- 1 tsp toasted sesame seeds
- 2 tsp paprika powder
- 2 tsp five spices powder
- 1 pinch chili pepper powder
- 1 tsp black pepper
- as needed table salt
DRY BRINE
First of all, combine 2 tsp of table salt, 1 tsp of black pepper, 2 tsp of paprika, and 2 tsp of allspice. Trim the tougher fat from the chicken steaks, then rub the meat with the spices mixture. Finally, wrap the steaks and store them in the fridge at least 4 hours up to 12 hours.
HONEY GLAZE
Prepare the honey glaze. Combine the honey with the juice of two limes, and a pinch of chili pepper powder.
GLAZED CHICKEN STEAKS
Place a skillet (best if cast iron) on high heat, then pour a splash of sesame oil. Once the skillet becomes hot, sear the steaks flipping them frequently. If you prefer a more incisive taste, baste with a splash of beer, then let the alchool evaporate. At this point, low the flame and add the honey glaze, and after a couple of minutes, then the soy sauce. Cook the meat until well done but still juicy. Finally, add the toasted sesame seeds and serve immediately.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
PRINTABLE RECIPE
- 8 chicken thighs, deboned
- 2 lime
- 2 tbsp sesame oil
- ½ cup (120 ml) less salt soy sauce
- ½ cup (120 ml) beer (optional)
- 2 tbsp honey
- 1 tsp toasted sesame seeds
- 2 tsp paprika powder
- 2 tsp five spices powder
- 1 pinch chili pepper powder
- 1 tsp black pepper
- as needed table salt
- DRY BRINE
First of all, combine 2 tsp of table salt, 1 tsp of black pepper, 2 tsp of paprika, and 2 tsp of allspice. Trim the tougher fat from the chicken steaks, then rub the meat with the spices mixture. Finally, wrap the steaks and store them in the fridge at least 4 hours up to 12 hours. - HONEY GLAZE
Prepare the honey glaze. Combine the honey with the juice of two limes, and a pinch of chili pepper powder. - GLAZED CHICKEN STEAKS
Place a skillet (best if cast iron) on high heat, then pour a splash of sesame oil. Once the skillet becomes hot, sear the steaks flipping them frequently. If you prefer a more incisive taste, baste with a splash of beer, then let the alchool evaporate. At this point, low the flame and add the honey glaze, and after a couple of minutes, then the soy sauce. Cook the meat until well done but still juicy. Finally, add the toasted sesame seeds and serve immediately.
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