FilipinoMedium · Hot
Garlicky Chicken Thigh Bites with Soy-Pepper Glaze
Crispy seared chicken thigh bites lacquered in a glossy soy-black pepper glaze, punched up with plenty of garlic. This is the kind of ulam that fills the house with a smell your neighbors will thank you for.
Prep
20 min
Cook
18 min
Total
38 min
Method
1
Pat the chicken thigh dry with paper towels and cut into 3-4 cm bite-sized pieces. Season with soy sauce, white vinegar, minced garlic, and black pepper. Toss well and let marinate at room temperature for 15 minutes.
2
In a small bowl, whisk together soy sauce, white sugar, black pepper, and grated garlic until the sugar dissolves. Set aside.
3
Heat sesame oil in a large wok or skillet over medium-high heat until it shimmers. Add the marinated chicken pieces in a single layer — do not crowd the pan. Sear undisturbed for 4-5 minutes until deep golden on the underside, then flip and cook another 3-4 minutes until the second side is golden and the chicken reads 74°C at the center. Transfer to a plate.
4
Reduce heat to medium. Pour the glaze mixture into the same wok and let it bubble gently for 1-2 minutes until it thickens slightly and turns a deep amber color.
5
6
Transfer to a serving platter. Scatter sliced scallion and sesame seeds over the top. Serve immediately over steamed white rice, if you like.
D
Nutri-Score
Needs balance
A–E · lower is better · score 11
Calories
547
per serving
High in salt · 1716mgHigh in protein · 56gLow sugar · 6g
Protein
56g
Carbs
10g
Fat
31g
Sat. fat
6g
Fiber
2g
Sugar
6g
Sodium
1716mg
Dairy FreeGluten FreeLow CarbMetabolic SyndromePcos FriendlyFitness TargetsHigh ProteinMuscle Recovery
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.1
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Land
74Pt
Runoff
0.2g P
Chicken Thigh drives 95% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
2
Bitter
5
Spicy
Textures
CrispySaucyTender
Aromas
HerbalNuttyPungentSmoky
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Ensure chicken reaches minimum internal temperature of 74°C (165°F) throughout. Use a calibrated meat thermometer inserted into the thickest part of the largest piece.
Handling
Marinating poultry at room temperature for 15 minutes is acceptable but keep it brief. For longer marination, always refrigerate at or below 4°C to prevent bacterial growth.
Cross Contamination
Raw chicken juices will contact the wok and utensils. Thoroughly wash all surfaces, cutting boards, and utensils with hot soapy water after handling raw poultry before they contact ready-to-eat ingredients like the glaze.
Storage
Refrigerate leftover chicken bites within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. Reheat to 74°C (165°F) before serving.
Allergen Warning
This dish contains soy and sesame. When serving guests, clearly label these allergens. Sesame is a top allergen and can cause severe reactions in sensitive individuals.
High Risk Population
For pregnant individuals, elderly, or immunocompromised persons, ensure chicken is cooked to 74°C and consumed promptly. Avoid reheating more than once.
Equipment Safety
Sesame oil has a low smoke point. Monitor heat carefully during the high-temperature sear to prevent oil from reaching smoke point, which can release harmful compounds.
Pro Tips
Technique
That single layer in the wok? Hindi pwede mag-cramp! Crowding the pan means steaming instead of searing, and you'll lose that beautiful golden color we worked so hard for. Give every piece its own little space and let the sesame oil do its job.
Substitution
If you like things saucier, double the glaze recipe — the extra sauce pooled at the bottom of the platter over rice is the kind of latak your lola would call "ulam sa kanin."
Flavor Boost
Want that restaurant-style kick? Add an extra half teaspoon of black pepper to the marinade. The sharpness cuts right through the richness of the thigh meat and makes everything taste alive.
From the chef
These chicken thigh bites earn their name — first crisped hard in sesame oil until the edges turn deep gold, then pulled back into a wok full of bubbling soy sauce, sugar, black pepper, and plenty of grated garlic reducing into a glossy, caramelized glaze. The bite of the pepper and the savory depth of the soy play together beautifully against that lacquered crust. Scatter scallions and sesame seeds on top, pile everything over steamed white rice, and spoon every drop of the pan sauce over it. Walang sobra — there are never leftovers.
TagsWeeknight DinnerGarlickySavoryStir FryQuick Cooking
AllergensSoySesameGluten
Source: generated · June 13, 2026