Smoky Paprika Chicken Thigh Steak (Sauce-Free)
The Ultimate Year-End Party Dish: Delicious Chicken Thigh Steak That Doesn’t Need Sauce
Experience an exotic flavor with smoked paprika seasoning, and a steak so tender and flavorful from marinating, it requires no extra sauce! We’ll show you how to achieve a perfectly moist and delicious chicken thigh steak, ideal for home parties and special occasions.
Main Ingredients- 750g boneless, skinless chicken thigh meat
- 1 piece butter (approx. 10g)
- A little zucchini (approx. 50g)
- 1/4 yellow bell pepper
- 1/4 red bell pepper
Seasoning (measured by tablespoon)- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 0.5 tsp salt
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 3 Tbsp minced garlic
- 1 Tbsp smoked paprika powder
- A pinch of black pepper
- 3 Tbsp olive oil
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 0.5 tsp salt
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 3 Tbsp minced garlic
- 1 Tbsp smoked paprika powder
- A pinch of black pepper
- 3 Tbsp olive oil
Cooking Instructions
Step 1
Rinse the boneless chicken thighs lightly under running water to remove any impurities and place them in a bowl. To effectively remove any gamey odor, pour enough milk over the chicken to cover it and let it soak for about 30 minutes. Milk helps tenderize the chicken and neutralize any unpleasant smells.
Step 2
After 30 minutes, remove the chicken from the milk and rinse each piece thoroughly under running water. This ensures no milk residue or odor remains. Drain the chicken well in a colander. Excess moisture can cause oil to splatter during cooking and prevent the skin from crisping up properly.
Step 3
Prepare the steak sauce by mixing all the seasoning ingredients together in a bowl. You’ll need: 2 Tbsp oyster sauce, 1 Tbsp soy sauce, 0.5 tsp salt, 2 Tbsp cooking wine, 2 Tbsp sugar, 1 Tbsp corn syrup, 3 Tbsp minced garlic, 1 Tbsp smoked paprika powder, and a pinch of black pepper. Exclude the olive oil for now.
Step 4
Smoked paprika powder is made from finely ground smoked paprika. It’s a staple seasoning in European cuisine, adding a unique and delightful smoky aroma without the heat. Although it may resemble finely ground chili powder, its distinct smoky flavor imparts an exotic touch to your dishes.
Step 5
Whisk or stir the sauce ingredients thoroughly until the salt and sugar are completely dissolved. Taste the sauce and adjust the sweetness or saltiness to your preference to create the perfect steak sauce.
Step 6
Add the drained chicken thigh meat to the prepared sauce and mix well, massaging the marinade into each piece of chicken. Then, drizzle in the 3 Tbsp of olive oil and mix again. This double coating helps the chicken marinate beautifully, ensuring it stays tender and moist during cooking.
Step 7
Cover the marinated chicken tightly with plastic wrap or place it in an airtight container. Refrigerate for at least half a day (about 6 hours) to allow the flavors to meld and the chicken to become more tender. For best results, marinate overnight. If short on time, a minimum of 1-2 hours will still yield good flavor.
Step 8
Prepare your garnish vegetables. You can use any vegetables you have on hand or prefer, but zucchini, yellow bell pepper, and red bell pepper add a lovely color. Wash the vegetables and cut them into bite-sized pieces, similar in size to the chicken pieces.
Step 9
Now, let’s cook the chicken! Heat a non-stick skillet over medium heat without adding any oil. Place the marinated chicken pieces skin-side down (if applicable, otherwise, one side down) and sear for about 5 minutes. Starting with the skin side helps render the fat and achieve a crispy exterior while keeping the inside juicy.
Step 10
Once the chicken skin is golden brown and nicely seared, flip the chicken pieces. Carefully add 50ml of water to the pan and immediately cover it with a lid. This steaming process ensures the chicken cooks through evenly and remains incredibly moist. Let it steam for about 5 minutes.
Step 11
After 5 minutes, remove the lid and keep the heat at medium. Add the piece of butter to the pan. As the butter melts, it will add a rich, savory flavor. Continue to cook for another 5 minutes, allowing the chicken to brown further and absorb the buttery richness.
Step 12
With the butter added, continue to flip the chicken pieces occasionally to ensure even cooking and browning. To check for doneness, you can carefully cut into a piece; if it tastes under-seasoned, pour any remaining sauce from the pan over the chicken and let it simmer briefly. Be careful not to burn the sauce; adjust the heat as needed.
Step 13
Transfer the beautifully cooked chicken thigh steak to a serving plate. Using the flavorful juices and drippings left in the pan, add the prepared garnish vegetables. Turn the heat up to high and stir-fry the vegetables quickly until they are tender-crisp. This rapid stir-frying helps retain their fresh crunch.
Step 14
Your delicious smoky paprika chicken steak is ready! The combination of the smoky aroma, the savory chicken, and the fresh, crisp vegetables makes for a truly satisfying meal. Because it’s well-seasoned during marination, no extra sauce is needed. Serve it with crusty bread or steamed rice for a complete and hearty dining experience.
Step 15
The key to this incredibly moist chicken steak lies in the cooking method. Sear skin-side down on medium heat for 5 minutes (lid off), flip, add 50ml water, cover, and steam for another 5 minutes on medium heat. Finally, add butter and continue cooking for 5 minutes, flipping occasionally. The steaming step locks in moisture, resulting in exceptionally tender meat, while the final high-heat stir-fry of vegetables provides a delightful crisp contrast.
