Crispy Chicken Thighs with Garlic Scallion Hot Oil
Crispy Chicken Thighs with Garlic Scallion Hot Oil
Ingredients
For the Crispy Chicken Thighs
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Garlic Scallion Hot Oil
- 4 cloves garlic, grated
- 1 bunch green onions, thinly sliced
- 1/2 cup avocado oil
- 2 tablespoons sesame oil
Instructions
- 1
Pat the chicken thighs very dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 2
Place the grated garlic and thinly sliced green onions in a medium heat-proof bowl; set aside.
⏱️ 2 min
- 3
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Cook for 12-15 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time to ensure maximum crispiness.
⏱️ 15 min
- 4
While the chicken is cooking, in a small saucepan, combine the avocado oil and sesame oil. Heat over medium-high heat until the oil is shimmering and just begins to smoke lightly, about 3-5 minutes. It should be very hot and sizzle when a drop of water is added.
⏱️ 5 min
- 5
Carefully pour the hot oil over the garlic and green onions in the heat-proof bowl. It will sizzle vigorously. Stir gently to combine.
⏱️ 1 min
- 6
Flip the chicken thighs and continue to cook for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 9 min - 7
Remove the chicken from the pan and let rest for a few minutes. Slice the chicken thighs into bite-sized pieces.
⏱️ 3 min
- 8
Arrange the sliced crispy chicken on a serving platter. Generously spoon the garlic scallion hot oil over the chicken and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Thighs with Garlic Scallion Hot Oil
Ingredients
For the Crispy Chicken Thighs
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Garlic Scallion Hot Oil
- 4 cloves garlic, grated
- 1 bunch green onions, thinly sliced
- 1/2 cup avocado oil
- 2 tablespoons sesame oil
Instructions
- 1
Pat the chicken thighs very dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 3 min - 2
Place the grated garlic and thinly sliced green onions in a medium heat-proof bowl; set aside.
⏱️ 2 min - 3
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Cook for 12-15 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time to ensure maximum crispiness.
⏱️ 15 min - 4
While the chicken is cooking, in a small saucepan, combine the avocado oil and sesame oil. Heat over medium-high heat until the oil is shimmering and just begins to smoke lightly, about 3-5 minutes. It should be very hot and sizzle when a drop of water is added.
⏱️ 5 min - 5
Carefully pour the hot oil over the garlic and green onions in the heat-proof bowl. It will sizzle vigorously. Stir gently to combine.
⏱️ 1 min - 6
Flip the chicken thighs and continue to cook for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 9 min - 7
Remove the chicken from the pan and let rest for a few minutes. Slice the chicken thighs into bite-sized pieces.
⏱️ 3 min - 8
Arrange the sliced crispy chicken on a serving platter. Generously spoon the garlic scallion hot oil over the chicken and serve immediately.
⏱️ 2 min