Chicken With Chili Oil Sauce Recipe

Prep chicken

Trim any excess fat from chicken thighs and pat dry with paper towels. Season both sides evenly with kosher salt and ground black pepper.

Sear chicken

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs, presentation side down first, and sear without moving for 4-5 minutes until a deep golden crust forms. Flip and sear the other side for 3-4 minutes until cooked through (internal temperature 165°F / 74°C). If thighs are thick, reduce heat to medium and cook an additional 2-3 minutes, or finish in a 375°F / 190°C oven for 6-8 minutes.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice into 1/2-inch strips or bite-sized pieces. Reserve any pan juices in the skillet for a flavor boost in the sauce step if desired.

Prepare aromatics and scallions

While chicken rests, mince the garlic and grate the ginger. Separate scallion whites and greens; thinly slice both, keeping the whites and greens separate.

Bloom chili flakes

Place 2 tablespoons chili flakes in a heatproof bowl. In a small saucepan, warm 6 tablespoons neutral oil over medium heat until very hot but not smoking (small shimmering bubbles). Carefully pour the hot oil over the chili flakes to bloom them — you should hear a faint sizzle. Let sit 30 seconds to 1 minute to infuse color and heat.

Combine sauce ingredients

To the chili+oil mixture add light soy sauce, dark soy sauce, rice vinegar, 1/2 teaspoon granulated sugar, sesame oil, minced garlic, grated ginger, and the sliced scallion whites. Stir thoroughly to combine. Taste and adjust: for more tang, add 1/2 teaspoon rice vinegar; for more salt, add a little more soy; for sweetness, add up to the optional 1/2 teaspoon sugar or honey.

Finish sauce

If you reserved pan juices from searing, add 1-2 teaspoons to the sauce and stir. Let the sauce sit 2 minutes to meld flavors. Stir in toasted sesame seeds and the sliced scallion greens just before serving to retain brightness.

Adjust temperature

If you prefer the sauce warm, briefly return it to very low heat for 30-60 seconds while stirring; do not boil. Otherwise serve at room temperature over the warm sliced chicken.

Arrange sliced chicken on a serving plate. Spoon generous amounts of the chili oil sauce over the chicken so pieces are lightly coated and some sauce pools beneath.

Garnish with cilantro leaves and lime wedges on the side. Provide extra scallion greens and toasted sesame seeds if desired.

Serve immediately with steamed rice or noodles to soak up the chili oil sauce.