Pan-Fried Chicken Thighs with Pan Sauce and Braised Cabbage
Pan-Fried Chicken Thighs with Pan Sauce and Braised Cabbage
Ingredients
For the Pan-Fried Chicken Thighs
- 8 skin-on chicken thighs
- 1 teaspoon salt, to taste
- 1/4 cup oyster sauce
For the Pan Sauce
- 2 shallots, diced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 60 ml dry vermouth
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 15 ml rice wine vinegar
- 15 ml mirin
- 250 ml chicken stock
- 1/2 fresh lime, for juice
- 30 g cold butter, cut into small pieces
- 1/4 teaspoon pepper, to taste
Instructions
- 1
Preheat your oven to 180°C. Season the skin-on chicken thighs generously with salt.
⏱️ 5 min•🌡️ 180
- 2
Place the chicken thighs skin-side down in a cold, unoiled pan (preferably cast iron or heavy-bottomed). Place a bacon press or another heavy object on top of the chicken to help render the fat and keep the skin flat.
⏱️ 2 min
- 3
Start cooking the chicken on low heat. Continue cooking, allowing the fat to render slowly and the skin to become golden brown and crispy. The chicken should naturally release from the pan when ready.
⏱️ 15 min
- 4
Once the skin is golden and crispy, turn the chicken thighs over. Brush the non-skin side generously with oyster sauce.
⏱️ 2 min
- 5
Transfer the pan with the chicken into the preheated oven and cook for 5 minutes to finish cooking through.
⏱️ 5 min•🌡️ 180
- 6
Carefully remove the pan from the oven. Place a towel or oven mitt on the pan handle as a reminder that it is hot. Optionally, baste the chicken with the rendered fat in the pan for extra glossiness.
⏱️ 1 min
- 7
Remove the chicken from the pan and place it on a resting plate or in a 50°C oven to keep warm while you prepare the pan sauce and other components.
⏱️ 5 min•🌡️ 50
- 8
To make the pan sauce, add the diced shallots to the same pan with the rendered chicken fat and drippings. Cook over medium heat until the shallots are translucent.
⏱️ 3 min
- 9
Add the minced ginger and minced garlic to the pan. Cook for about 1 minute until fragrant.
⏱️ 1 min
- 10
Deglaze the pan with dry vermouth, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 11
Reduce the vermouth until it becomes thick and 'jammy'.
⏱️ 2 min
- 12
Add the light soy sauce, dark soy sauce, rice wine vinegar, and mirin to the pan. Cook for about 1 minute.
⏱️ 1 min
- 13
Pour in the chicken stock and reduce the sauce until it thickens enough for a spatula to leave a clear trace when drawn through it.
⏱️ 5 min
- 14
Remove the pan from the heat. Squeeze in the fresh lime juice. Add the cold butter pieces to the sauce and swirl the pan to emulsify the butter into the sauce until it is smooth and glossy.
⏱️ 2 min
- 15
Taste the sauce and adjust seasoning with pepper as desired. You can strain the sauce for a smoother consistency if preferred, or serve as is.
⏱️ 1 min
Kitchen Tools
Pan-Fried Chicken Thighs with Pan Sauce and Braised Cabbage
For the Pan-Fried Chicken Thighs
- 8 skin-on chicken thighs
- 1 teaspoon salt, to taste
- 1/4 cup oyster sauce
For the Pan Sauce
- 2 shallots, diced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 60 ml dry vermouth
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 15 ml rice wine vinegar
- 15 ml mirin
- 250 ml chicken stock
- 1/2 fresh lime, for juice
- 30 g cold butter, cut into small pieces
- 1/4 teaspoon pepper, to taste
Instructions
- 1
Preheat your oven to 180°C. Season the skin-on chicken thighs generously with salt.
⏱️ 5 min•🌡️ 180 - 2
Place the chicken thighs skin-side down in a cold, unoiled pan (preferably cast iron or heavy-bottomed). Place a bacon press or another heavy object on top of the chicken to help render the fat and keep the skin flat.
⏱️ 2 min - 3
Start cooking the chicken on low heat. Continue cooking, allowing the fat to render slowly and the skin to become golden brown and crispy. The chicken should naturally release from the pan when ready.
⏱️ 15 min - 4
Once the skin is golden and crispy, turn the chicken thighs over. Brush the non-skin side generously with oyster sauce.
⏱️ 2 min - 5
Transfer the pan with the chicken into the preheated oven and cook for 5 minutes to finish cooking through.
⏱️ 5 min•🌡️ 180 - 6
Carefully remove the pan from the oven. Place a towel or oven mitt on the pan handle as a reminder that it is hot. Optionally, baste the chicken with the rendered fat in the pan for extra glossiness.
⏱️ 1 min - 7
Remove the chicken from the pan and place it on a resting plate or in a 50°C oven to keep warm while you prepare the pan sauce and other components.
⏱️ 5 min•🌡️ 50 - 8
To make the pan sauce, add the diced shallots to the same pan with the rendered chicken fat and drippings. Cook over medium heat until the shallots are translucent.
⏱️ 3 min - 9
Add the minced ginger and minced garlic to the pan. Cook for about 1 minute until fragrant.
⏱️ 1 min - 10
Deglaze the pan with dry vermouth, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 11
Reduce the vermouth until it becomes thick and 'jammy'.
⏱️ 2 min - 12
Add the light soy sauce, dark soy sauce, rice wine vinegar, and mirin to the pan. Cook for about 1 minute.
⏱️ 1 min - 13
Pour in the chicken stock and reduce the sauce until it thickens enough for a spatula to leave a clear trace when drawn through it.
⏱️ 5 min - 14
Remove the pan from the heat. Squeeze in the fresh lime juice. Add the cold butter pieces to the sauce and swirl the pan to emulsify the butter into the sauce until it is smooth and glossy.
⏱️ 2 min - 15
Taste the sauce and adjust seasoning with pepper as desired. You can strain the sauce for a smoother consistency if preferred, or serve as is.
⏱️ 1 min