One Pot Thai Crispy Chicken With Ginger Scallion Rice
One Pot Thai Crispy Chicken With Ginger Scallion Rice
Ingredients
For the Crispy Chicken
- 2 pounds boneless, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon cooking oil, or as needed for searing
For the Ginger Scallion Rice
- 2 tablespoons ginger, thinly sliced
- 1 tablespoon garlic, minced
- 1/2 cup scallions, chopped, white and green parts separated
- 2 cups Jasmine rice, washed
- 2 cups chicken broth, or water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
For Garnish
- 1/4 cup fresh cilantro, chopped, as needed
- 1 chili, sliced, as needed
- 1 lime, cut into wedges, for serving
Instructions
- 1
Pat dry the boneless, skin-on chicken thighs thoroughly with paper towels. Season the chicken skin generously with 1 teaspoon of salt and 1/2 teaspoon of white pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of cooking oil in a large, oven-safe pan or Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the pan. Cook for 6-8 minutes, or until the chicken skin is deeply golden brown and crispy. Remove the chicken from the pan and set aside on a plate.
⏱️ 8 min
- 3
Reduce the heat to medium. In the same pan with the rendered chicken fat (drain excess if more than 1-2 tablespoons), add the sliced ginger and minced garlic. Sauté for 1-2 minutes until fragrant. Add the white parts of the chopped scallions and sauté for another 30 seconds.
⏱️ 3 min
- 4
Add the 2 cups of washed Jasmine rice to the pan. Pour in the 2 cups of chicken broth or water. Stir in the 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of brown sugar. Stir everything together to combine the rice and liquids evenly.
⏱️ 3 min
- 5
Carefully place the seared crispy chicken thighs on top of the rice mixture in the pan, skin-side up. Ensure the chicken is not submerged in the liquid. Bring the liquid to a gentle simmer, then cover the pan tightly with a lid. Reduce the heat to low and cook for 15 minutes.
⏱️ 15 min
- 6
After 15 minutes, turn off the heat completely. Do not lift the lid. Let the dish rest, covered, for another 10 minutes. This allows the rice to fully absorb the liquid and the chicken to finish cooking through.
⏱️ 10 min
- 7
Once rested, remove the lid. Fluff the rice gently with a fork. Garnish generously with the green parts of the chopped scallions, fresh cilantro, and sliced chili. Serve immediately with a squeeze of fresh lime juice over each serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Thai Crispy Chicken With Ginger Scallion Rice
For the Crispy Chicken
- 2 pounds boneless, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon cooking oil, or as needed for searing
For the Ginger Scallion Rice
- 2 tablespoons ginger, thinly sliced
- 1 tablespoon garlic, minced
- 1/2 cup scallions, chopped, white and green parts separated
- 2 cups Jasmine rice, washed
- 2 cups chicken broth, or water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
For Garnish
- 1/4 cup fresh cilantro, chopped, as needed
- 1 chili, sliced, as needed
- 1 lime, cut into wedges, for serving
Instructions
- 1
Pat dry the boneless, skin-on chicken thighs thoroughly with paper towels. Season the chicken skin generously with 1 teaspoon of salt and 1/2 teaspoon of white pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of cooking oil in a large, oven-safe pan or Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the pan. Cook for 6-8 minutes, or until the chicken skin is deeply golden brown and crispy. Remove the chicken from the pan and set aside on a plate.
⏱️ 8 min - 3
Reduce the heat to medium. In the same pan with the rendered chicken fat (drain excess if more than 1-2 tablespoons), add the sliced ginger and minced garlic. Sauté for 1-2 minutes until fragrant. Add the white parts of the chopped scallions and sauté for another 30 seconds.
⏱️ 3 min - 4
Add the 2 cups of washed Jasmine rice to the pan. Pour in the 2 cups of chicken broth or water. Stir in the 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of brown sugar. Stir everything together to combine the rice and liquids evenly.
⏱️ 3 min - 5
Carefully place the seared crispy chicken thighs on top of the rice mixture in the pan, skin-side up. Ensure the chicken is not submerged in the liquid. Bring the liquid to a gentle simmer, then cover the pan tightly with a lid. Reduce the heat to low and cook for 15 minutes.
⏱️ 15 min - 6
After 15 minutes, turn off the heat completely. Do not lift the lid. Let the dish rest, covered, for another 10 minutes. This allows the rice to fully absorb the liquid and the chicken to finish cooking through.
⏱️ 10 min - 7
Once rested, remove the lid. Fluff the rice gently with a fork. Garnish generously with the green parts of the chopped scallions, fresh cilantro, and sliced chili. Serve immediately with a squeeze of fresh lime juice over each serving.
⏱️ 4 min