Pat the chicken thighs dry with paper towel. Season all over with the salt, pepper, and paprika.
6 chicken thighs
Sprinkle the flour over the chicken and turn each piece so it is lightly coated. No heavy dredge needed.
1 teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon paprika, 2 tablespoons all-purpose flour
Heat the oil in a large skillet over medium heat. Pan fry the chicken for 10 minutes per side, until golden and crispy and the internal temperature reaches 165°F. Remove and set aside.
2 tablespoons neutral oil
Lower the heat to medium-low and add the minced garlic and saute for 2 minutes, until fragrant but not browned.
3 garlic cloves
Add the soy sauce, honey, lemon zest, lemon juice, and chili flakes. Stir to combine.
2 tablespoons soy sauce, 2 tablespoons honey, 1 lemon, 1 teaspoon chili flakes
Simmer the sauce for 3 to 4 minutes, until it reduces and turns thick and sticky.
Return the chicken to the pan and turn each piece to coat in the glaze.
Add the butter to the same pan. This will make the sauce thick and glossy.
3 tablespoons butter
Plate, spoon over extra sauce, and garnish with sesame seeds and green onion. Serve with rice and a crunchy salad.
sesame seeds, green onion
