Asian-Style Marinated Pan-Seared Chicken Thighs
Asian-Style Marinated Pan-Seared Chicken Thighs
Ingredients
For the Chicken and Marinade
- 4 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 2 1/2 tablespoons soy sauce
- 2 1/2 tablespoons fish sauce
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar, packed
- 2 tablespoons garlic, minced or crushed
- 1/2 tablespoon oyster sauce
- black pepper, freshly ground, to taste
For Pan-Searing
- olive oil, as needed, for pan-searing
Instructions
- 1
Place the chicken thigh pieces into a large mixing bowl.
⏱️ 2 min
- 2
Add all the marinade ingredients to the bowl with the chicken: soy sauce, fish sauce, 2 tablespoons of olive oil, sesame oil, brown sugar, minced garlic, oyster sauce, and freshly ground black pepper.
⏱️ 3 min
- 3
Using gloved hands, thoroughly mix the chicken with all the marinade ingredients, ensuring each piece is well coated.
⏱️ 5 min
- 4
Cover the bowl with plastic wrap and refrigerate. Allow the chicken to marinate for at least 8 hours, or preferably for a full day, for the best flavor.
⏱️ 5 min
- 5
When ready to cook, heat a large skillet or frying pan over medium-high heat. Add a generous amount of olive oil to coat the bottom of the pan.
⏱️ 2 min
- 6
Once the oil is hot and shimmering, carefully place the marinated chicken thighs into the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning.
⏱️ 2 min
- 7
Cook the chicken for 4 to 6 minutes on one side until it develops a deep golden-brown crust.
⏱️ 6 min
- 8
Flip the chicken pieces and cook on the other side for another 4 to 6 minutes, or until fully cooked through and browned on both sides. The internal temperature should reach 165°F (74°C).
⏱️ 6 min
- 9
Remove the cooked chicken from the pan and transfer to a serving platter. Repeat with any remaining chicken.
⏱️ 2 min
- 10
Serve immediately, perhaps with steamed rice and corn, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asian-Style Marinated Pan-Seared Chicken Thighs
Ingredients
For the Chicken and Marinade
- 4 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 2 1/2 tablespoons soy sauce
- 2 1/2 tablespoons fish sauce
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar, packed
- 2 tablespoons garlic, minced or crushed
- 1/2 tablespoon oyster sauce
- black pepper, freshly ground, to taste
For Pan-Searing
- olive oil, as needed, for pan-searing
Instructions
- 1
Place the chicken thigh pieces into a large mixing bowl.
⏱️ 2 min - 2
Add all the marinade ingredients to the bowl with the chicken: soy sauce, fish sauce, 2 tablespoons of olive oil, sesame oil, brown sugar, minced garlic, oyster sauce, and freshly ground black pepper.
⏱️ 3 min - 3
Using gloved hands, thoroughly mix the chicken with all the marinade ingredients, ensuring each piece is well coated.
⏱️ 5 min - 4
Cover the bowl with plastic wrap and refrigerate. Allow the chicken to marinate for at least 8 hours, or preferably for a full day, for the best flavor.
⏱️ 5 min - 5
When ready to cook, heat a large skillet or frying pan over medium-high heat. Add a generous amount of olive oil to coat the bottom of the pan.
⏱️ 2 min - 6
Once the oil is hot and shimmering, carefully place the marinated chicken thighs into the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning.
⏱️ 2 min - 7
Cook the chicken for 4 to 6 minutes on one side until it develops a deep golden-brown crust.
⏱️ 6 min - 8
Flip the chicken pieces and cook on the other side for another 4 to 6 minutes, or until fully cooked through and browned on both sides. The internal temperature should reach 165°F (74°C).
⏱️ 6 min - 9
Remove the cooked chicken from the pan and transfer to a serving platter. Repeat with any remaining chicken.
⏱️ 2 min - 10
Serve immediately, perhaps with steamed rice and corn, as desired.
⏱️ 2 min