Crispy Chicken with Dill & Fish Sauce
Vietnamese-style pan-fried chicken thighs with a tangy, garlicky dill sauce and crispy skin. Ready in 25 minutes with a vibrant herbaceous punch.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 3 tbsp fish sauce
- 1 lime lime (juiced)
- 3 cloves garlic, minced
- ½ cup fresh dill, chopped
- 2 scallions scallions, sliced thin
- 1 tsp (or 1 fresh chile) chile flake or bird's eye chile, sliced
Instructions
- 1
Pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Place chicken skin-side down in the skillet. Cook without moving for 8 minutes until skin is golden and crispy.
- 4
Flip chicken and cook 6 minutes more until an instant-read thermometer reaches 165°F at the thickest part.
- 5
Push chicken to the side. Add garlic to the empty space and cook 30 seconds until fragrant, then swirl in.
- 6
Drizzle fish sauce and lime juice over chicken. Top with dill, scallions, and chile. Serve hot from the pan.
Tools you’ll need
- 12-inch skillet with a lid (optional)
- instant-read thermometer
- paper towels
- knife for mincing and slicing
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