Shanghai Chili Oil Chicken
Poached chicken finished in fragrant chili oil with sesame and scallions—the Shanghai way. Quick, elegant, and impossibly simple.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- ¼ cup chili oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 stalks scallions, sliced thin
- 1 tbsp fresh ginger (minced)
Instructions
- 1
Fill a pot with water, add 1 tbsp salt, bring to a boil over high heat.
- 2
Add chicken thighs, reduce heat to medium, and simmer until cooked through (instant-read thermometer reads 165°F), about 12–14 minutes.
- 3
Remove chicken to a cutting board and let cool 2 minutes, then shred or chop into bite-sized pieces.
- 4
In a bowl, whisk chili oil, soy sauce, rice vinegar, sesame oil, minced ginger, and a pinch of salt and pepper.
- 5
Arrange chicken on a plate, drizzle sauce over top, scatter scallions, and serve at room temperature.
Tools you’ll need
- large pot
- instant-read thermometer
- cutting board
- small bowl
- whisk
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