Note: We prefer the use of chicken thighs. Boneless, skinless thighs can be used, but you'll miss out on the best part, the extra crispy skin. Frying the chicken in the skillet allows for better control of browning and the ability to make dirty sticky rice from the fond, the dark brown bits left in the skillet. Larger chicken pieces require up to 24 hours of marinating for the best flavor.
- 2 1/2 pounds chicken thighs
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons canola or vegetable oil, plus additional for frying
- 4-5 cloves garlic, minced
Trim excess skin and visible fat from chicken thighs using kitchen shears; set aside.
In a medium bowl, whisk together sugar, pepper, soy sauce, fish sauce and oil until well combined. Stir in garlic. Add the chicken thighs and evenly distribute the marinade between the thighs. For extra flavor, stuff a little garlic and marinade under the skin. Cover and marinate for 12 to 24 hours in the fridge.
Adjust oven rack to middle position; heat oven to 350°F. Heat 1/2 tablespoon oil in a large nonstick, oven-proof skillet over medium high heat. Add the chicken to the skillet skin side down, reduce heat to medium and fry until the skin is deep golden brown, about 6 - 8 minutes. Flip chicken and brown other side for 2-3 minutes; set chicken aside. Don't overcrowd chicken during browning; work in batches if necessary.
Drain rendered fat from pan and remove any burnt garlic; leaving a thin film of oil in the skillet. Return chicken to skillet, skin side up and place into oven. Roast chicken for 30-40 minutes depending on the size of the thighs. To check for doneness, poke the chicken with a knife; the juices should run clear (bone-in thighs 170°F internal temp, boneless thighs 165°F internal temp). Remove chicken from skillet and serve with dirty sticky rice.
Makes 4 servings with sticky rice.
Dirty Sticky Rice with Scallions Recipe
Note: After roasting the chicken, the skillet should be full of tasty brown bits and caramelized marinade. By de-glazing the pan with the scallions and chicken stock, a lot of wonderful flavor is added to the sticky rice.
- 6 cups cooked sweet/glutinous rice (3 cups uncooked rice)
- 10-12 green onions/scallions (white and green parts), sliced
- 1-2 tablespoons chicken stock
- Salt and pepper to taste
After roasting the chicken, drain rendered fat from the skillet, leaving a thin coating of grease. Place skillet on burner over medium heat. Add green onions and sauté until softened, about 3-4 minutes. De-glaze skillet by adding a splash of chicken stock and heat through, about 30 seconds. Add salt and pepper to taste.
Add cooked sticky rice to pan. Using two wooden spoons, fold the scallions evenly into rice. The rice should be a light brown color filled with scallions and de-glazed chicken and garlic bits.
Makes 4-6 servings