Crunchy 10-Minute Sheet Pan Vietnamese Honey-Glazed Chicken Thighs
This ultra-fast sheet pan recipe delivers incredibly juicy chicken thighs with a sticky-sweet honey glaze and a satisfying crunch, all infused with aromatic Vietnamese flavors. It's a perfect weeknight dinner that's ready in just 10 minutes of active cooking.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tbsp vegetable oil divided
- 1/4 cup honey
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp fish sauce
- 2 tsp rice vinegar
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/2 tsp black pepper freshly ground
- 1 cup panko breadcrumbs for crunch
- 1/4 cup fresh cilantro chopped, for garnish
- 1 tbsp sesame seeds toasted, for garnish
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness; avoid the microwave which will make the coating soggy. Make-Ahead: You can marinate the chicken up to 24 hours in advance. For best crunch, bread and bake just before serving. Variations: Substitute chicken breast for thighs, but reduce baking time to 15-18 minutes total. Add sliced bell peppers or broccoli to the sheet pan for a one-pan meal. For a gluten-free version, use certified gluten-free panko and tamari. Serving Suggestions: Serve over steamed jasmine rice with quick-pickled vegetables or a simple cucumber salad.