Crispy & Tender Pan-Seared Chicken Thighs
Pan-Seared Chicken Thighs: I was too lazy to do anything fancy, so I just pan-seared them… and they turned out incredibly delicious!
Simply pan-sear chicken thighs for a delightful meal! Without complex marinades, the skin becomes wonderfully crispy while the meat stays incredibly tender and juicy. Seasoned with just salt and pepper, they are already delicious, but for an even richer flavor experience, try them with the provided signature sauce. You can enjoy a restaurant-worthy chicken dish right at home.
Main Ingredients- 600g boneless, skin-on chicken thighs
- 1 tsp coarse salt
- Pinch of black pepper
Optional: Signature Sauce Ingredients- 50ml water
- 1 Tbsp soy sauce
- 2 Tbsp minced garlic
- 4 Tbsp corn syrup (or honey/maple syrup)
- 2 Tbsp ketchup
- 4 Tbsp gochujang (Korean chili paste)
- 50ml water
- 1 Tbsp soy sauce
- 2 Tbsp minced garlic
- 4 Tbsp corn syrup (or honey/maple syrup)
- 2 Tbsp ketchup
- 4 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
Rinse the chicken thighs thoroughly under cold water. Pat them completely dry with paper towels; this is crucial for achieving crispy skin. Make 2-3 shallow cuts on the flesh side of each thigh. This helps with even cooking and allows seasoning to penetrate. Season generously with 1 tsp of coarse salt and a pinch of black pepper. Let them marinate for about 20 minutes.
Step 2
Preheat a skillet over medium-high heat until it’s quite hot. Carefully place the marinated chicken thighs into the hot skillet, skin-side down. The chicken skin will render a significant amount of fat, so you don’t need to add any extra oil. Starting with the skin side is key to getting it perfectly crispy!
Step 3
Reduce the heat to medium, and let the chicken thighs cook undisturbed until the skin is a beautiful golden-brown color. Keep an eye on it to prevent burning. Flip the thighs and cook the other side until it’s also nicely browned and the chicken is cooked through.
Step 4
Once the chicken is golden brown on both sides and cooked through, remove it from the skillet. You can let it rest briefly on a wire rack. Then, cut the chicken into bite-sized pieces or 2-3 portions for easier eating and a more appealing presentation.
Step 5
To make the signature sauce, combine 50ml water, 1 Tbsp soy sauce, 2 Tbsp minced garlic, 4 Tbsp gochujang, 4 Tbsp corn syrup, and 2 Tbsp ketchup in a small saucepan. Stir everything together. Bring to a simmer over medium-low heat, stirring occasionally, until the sauce slightly thickens and becomes glossy. This creates a deliciously sweet and spicy sauce.
Step 6
Arrange the cut chicken pieces on a plate. Serve with the prepared signature sauce on the side for dipping, or you can gently toss the chicken pieces in the warm sauce for an extra layer of flavor. Enjoy your simple yet incredibly satisfying crispy pan-seared chicken thighs!
