Crispy Skin Chicken with Special Chili Sauce
Crispy Skin Chicken with Special Chili Sauce
Ingredients
For the Crispy Skin Chicken
- 4 bone-in, skin-on chicken thighs, about 6-8 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
For the Special Chili Sauce
- 2 red chilies, Thai bird's eye or serrano, finely minced
- 2 cloves garlic, minced
- 1 tablespoon ginger, fresh, grated
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon water
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
Pat the chicken thighs very dry with paper towels. This is crucial for crispy skin. In a small bowl, combine the kosher salt, black pepper, and baking powder. Sprinkle this mixture evenly over both sides of the chicken thighs, ensuring the skin is well coated.
⏱️ 5 min
- 2
Place the seasoned chicken thighs, skin-side up, on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour, or up to 4 hours. This step helps to further dry out the skin, leading to maximum crispiness.
⏱️ 60 min
- 3
While the chicken is chilling, prepare the special chili sauce. In a small bowl, combine the minced red chilies, minced garlic, grated ginger, rice vinegar, soy sauce, sesame oil, honey, lime juice, and water. Stir well to combine. Taste and adjust seasonings as needed, adding more honey for sweetness or chilies for heat.
⏱️ 10 min
- 4
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 5
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the skillet. Sear for 8-10 minutes, without moving, until the skin is deeply golden brown and very crispy.
⏱️ 10 min
- 6
Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
⏱️ 30 min•🌡️ 400
- 7
Remove the skillet from the oven and transfer the chicken to a cutting board. Let it rest for 5 minutes before serving.
⏱️ 5 min
- 8
Garnish the special chili sauce with fresh chopped cilantro. Serve the crispy skin chicken immediately with the chili sauce on the side for dipping or drizzling.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Skin Chicken with Special Chili Sauce
For the Crispy Skin Chicken
- 4 bone-in, skin-on chicken thighs, about 6-8 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
For the Special Chili Sauce
- 2 red chilies, Thai bird's eye or serrano, finely minced
- 2 cloves garlic, minced
- 1 tablespoon ginger, fresh, grated
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon water
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
Pat the chicken thighs very dry with paper towels. This is crucial for crispy skin. In a small bowl, combine the kosher salt, black pepper, and baking powder. Sprinkle this mixture evenly over both sides of the chicken thighs, ensuring the skin is well coated.
⏱️ 5 min - 2
Place the seasoned chicken thighs, skin-side up, on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour, or up to 4 hours. This step helps to further dry out the skin, leading to maximum crispiness.
⏱️ 60 min - 3
While the chicken is chilling, prepare the special chili sauce. In a small bowl, combine the minced red chilies, minced garlic, grated ginger, rice vinegar, soy sauce, sesame oil, honey, lime juice, and water. Stir well to combine. Taste and adjust seasonings as needed, adding more honey for sweetness or chilies for heat.
⏱️ 10 min - 4
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 5
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the skillet. Sear for 8-10 minutes, without moving, until the skin is deeply golden brown and very crispy.
⏱️ 10 min - 6
Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
⏱️ 30 min•🌡️ 400 - 7
Remove the skillet from the oven and transfer the chicken to a cutting board. Let it rest for 5 minutes before serving.
⏱️ 5 min - 8
Garnish the special chili sauce with fresh chopped cilantro. Serve the crispy skin chicken immediately with the chili sauce on the side for dipping or drizzling.
⏱️ 5 min