Crispy Garlic Chicken with Rice & Chili Sauce
Golden-fried chicken thighs with a garlicky glaze, served over steamed rice with Vietnamese chili sauce. Ready in under 20 minutes with maximum crispiness and minimal dishes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless chicken thighs, skin-on
- 6 cloves garlic, minced
- 2 tbsp fish sauce
- 1.5 cups cooked steamed white rice
- 3 tbsp Vietnamese chili sauce (sriracha or sambal)
- 3 tbsp neutral oil for frying
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken skin-side down without moving for 5 minutes until skin is deep golden and crispy.
- 4
Flip chicken, add minced garlic to the pan, and cook 3 minutes more until chicken is cooked through.
- 5
Pour fish sauce over chicken, tilt skillet to coat, and cook until fragrant, about 30 seconds.
- 6
Divide rice between plates, top with chicken and pan sauce, and serve with chili sauce on the side.
Tools you’ll need
- 12-inch skillet
- paper towels
- tongs
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