I’ve been seeing these cold pan sear recipes and thought I would give it a try. Guys… this might be a game changer in getting a super crispy skin that is perfectly rendered while the chicken remains juicy and tender. No oil and the skin doesn’t stick to the pan! Low and slow is the key to crispy chicken skin. By lowering the heat, smoke and splatter are also reduced.
Cooking the chicken this way gives you options for whatever sauce you like to go with it. I decided to try it with honey, garlic, and soy sauce and it is delicious! Perfect amount of salt to sweet ratio.
While the chicken is cooking, you have time to prep a side of Chinese vegetables and rice.
Makes 4-6 servings
Ingredients
4 chicken thighs, boneless, skin-on
½ teaspoon salt, divided
pinch ground white pepper
3 cloves garlic, roughly chopped
1 stalk green onion, chopped (garnish)
For the Sauce
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon dark soy sauce
3 tablespoons honey
2-3 tablespoons cold butter, cut into small pats
Instructions
- Season chicken skin with ¼ teaspoon salt and lay them skin side down on a paper towel.
- In a cold cast iron or non-stick pan, place the chicken thighs, skin side down. Season the meat side with remaining ¼ teaspoon salt and ground white pepper. Turn heat to medium to medium low and let them cook until the skin is golden brown, approximately 15 minutes.
- Flip them over and cook for another 4-5 minutes until meat thermometer reads 170℉ or juices run clear when a knife is inserted at the thickest part of the chicken. Remove to a serving platter.
- Remove some of the fat, leaving about 2-3 tablespoons. Add the garlic and slowly cook until slightly browned. Add broth, soy, dark soy and honey and reduce the sauce by half. Turn off the heat, add 2-3 tablespoons butter and stir until the butter is completely melted and incorporated into the sauce.
- Pour the sauce over the chicken and garnish with green onion. Serve with rice and veggies.
Crispy Pan-Fried Chicken with Honey Garlic Soy
Ingredients
- 4 chicken thighs boneless, skin-on
- ½ teaspoon kosher salt divided
- pinch ground white pepper
- 3 cloves garlic roughly chopped
- 1 stalk green onion chopped (garnish)
For the Sauce
- ¼ cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons honey
- 2-3 tablespoons cold butter cut into small pats
Instructions
- Season chicken skin with ¼ teaspoon salt and lay them skin side down on a paper towel.
- In a cold cast iron or non-stick pan, place the chicken thighs, skin side down. Season the meat side with remaining ¼ teaspoon salt and ground white pepper. Turn heat to medium to medium low and let them cook until the skin is golden brown, approximately 15 minutes.
- Flip them over and cook for another 4-5 minutes until meat thermometer reads 170℉ or juices run clear when a knife is inserted at the thickest part of the chicken. Remove to a serving platter.
- Remove some of the fat, leaving about 2-3 tablespoons. Add the garlic and slowly cook until slightly browned. Add broth, soy, dark soy and honey and reduce the sauce by half. Turn off the heat, add 2-3 tablespoons butter and stir until the butter is completely melted and incorporated into the sauce.
- Pour the sauce over the chicken and garnish with green onion. Serve with rice and veggies.