Chili Crisp Chicken Recipe

Combine marinade

In a medium bowl, whisk together 2 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tbs chili garlic sauce, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp neutral oil and 1 tsp ground black pepper until smooth.

Marinate chicken

Place 1 lb trimmed boneless skinless chicken thighs in the bowl and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Remove excess marinade from chicken (reserve marinade bowl) and add thighs in an even layer, working in batches if necessary so pieces don’t crowd. Cook 4–5 minutes without moving until well browned on the first side.

Flip thighs and continue to cook 3–5 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked chicken to a plate and tent loosely with foil to rest 5 minutes.

While chicken rests, wipe skillet lightly and reduce heat to medium-low. Add reserved marinade to the pan and simmer 30 seconds to deglaze and cook raw garlic/ginger. Stir in 3 tbs chili crisp, 1 tsp toasted sesame oil, 2 tbs light chicken broth (or water) and 1 tsp brown or coconut sugar. Cook gently 1–2 minutes until glossy and slightly reduced.

Remove from heat and stir in 1 tbs fresh lime juice. Taste and adjust seasoning with up to 1/2 tsp salt if needed.

Add the rested chicken back to the skillet and spoon the chili crisp sauce over each piece to coat. Let the chicken sit in the warm sauce 1 minute so flavors meld.

Transfer chicken to a serving platter, spoon remaining sauce over the top. Sprinkle with 3 tbs thinly sliced scallions (white and green parts), 2 tbs cilantro leaves (optional) and 1 tsp toasted sesame seeds. Serve with lime wedges on the side for squeezing over.

Leftovers: store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce.