How to make it

1. Pat chicken thighs dry and season with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs to the skillet, skin side down, and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, reduce the heat to medium. Add the apple cider, Lee Kum Kee Hoisin Sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Cooking Soy Sauce, apple cider vinegar, and honey. Stir well to combine and bring the mixture to a simmer.
3. Return the seared chicken thighs to the skillet, skin side up. Spoon the glaze over the chicken to coat. Cover and cook for 25-30 minutes, or until the chicken is cooked through and the glaze has thickened. Occasionally spoon the glaze over the chicken to keep it coated and flavorful.
4. For extra crispy skin, preheat your oven broiler. Transfer the skillet to the oven and broil for 2-3 minutes, or until the skin is crispy and caramelized. Keep a close eye to prevent burning.
5. Transfer the glazed chicken thighs to a serving plate. Drizzle any remaining glaze from the skillet over the chicken. Garnish with chopped green onions or sesame seeds if desired and serve with rice or mashed potatoes.