Cooked - Crispy Chicken Thighs with Ginger Scallion Oil

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Chicken Thighs with Ginger Scallion Oil

4.0

4-6 boneless, skin-on chicken thighs

Salt for seasoning

2-inch piece fresh ginger, finely minced

4-5 scallions, finely chopped

2-3 tablespoons neutral oil (or use rendered chicken fat)

Salt to taste

2 cups cabbage, thinly sliced

1 stalk celery, thinly sliced

1 carrot, julienned or thinly sliced

2 tablespoons rice vinegar

1 tablespoon olive oil

Salt to taste

White rice, cooked

https://www.instagram.com/p/DB9Fao1pDmu/

Day Before (Optional): Season chicken thighs generously with salt on both sides. Place on a plate and refrigerate uncovered overnight.
Start the Chicken: Place chicken thighs skin-side down in a COLD pan (no oil needed). Turn heat to medium and cook for 15-20 minutes without moving, allowing the skin to slowly render and crisp.
Make the Slaw: While chicken cooks, combine cabbage, celery, and carrot in a bowl. Dress with rice vinegar and olive oil, season with salt, and toss well.
Finish the Chicken: Once skin is golden and crispy, turn heat to high. Flip chicken and sear the other side for 2-3 minutes until cooked through. Remove chicken from pan and set aside.
Make Ginger Scallion Oil: Using the rendered chicken fat in the pan (add neutral oil if needed), sauté minced ginger and chopped scallions over medium heat until fragrant, about 1-2 minutes.
Serve: Place rice in bowls, top with slaw, slice chicken thighs and arrange on top, then spoon the ginger scallion oil generously over the chicken.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍽️Main Dish

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 74 weeks ago

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