Yasmin Fahr's Chicken Thighs with Chili Crisp
Ingredients
- Olive oil
- 1 to 1 1/2 pounds boneless, skinless chicken thighs, patted dry and cut into 2-inch pieces
- Salt
- 1 spoonful soy sauce
- 2 or 3 spoonfuls chili crisp, or more as needed
- Fresh cilantro, leaves and tender stems, gently torn (optional)
- Scallions (optional)
Instructions
- 1
Cook the chicken - Drizzle 1 full circle of oil in a large skillet over medium-high heat, tilting the skillet so that it has a light coating across the entire surface. Add the chicken pieces, season the top side with salt, and let cook without moving until they release from the pan and are browned on the bottom, 5 to 7 minutes. Flip, season the other side lightly with salt, and cook until no pink remains, about 5 or 6 minutes more (cut into the thickest piece of chicken to be sure).
- 2
Deglaze the pan and serve - Remove from the heat, then add a spoonful of soy sauce to the pan, using a wooden spoon to stir it around and scrape off anything on the bottom. Add a splash more soy sauce, if you didn't quite get everything on the bottom. Spoon the chili crisp over the chicken, bringing the jar to the table. Tear the cilantro over the bowl and snip some scallions over, too, if desired.
