Crispy Chicken with Charred Cabbage and Ginger-Soy Glaze
Ingredients
- 4chicken thighs (bone-in, skin-on)
- ½green cabbage (about 1 pound)
- 2 tablespoonneutral oil
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 1 tablespoonginger
- 3 clovesgarlic
- 2scallions
- 1 teaspoonsesame seeds
Prep
- 01
Mince 1 tablespoon ginger
- 02
Mince 3 garlic cloves
- 03
Slice 2 scallions on the bias
Method
- 01
Heat 2 tablespoons oil in a large skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Once oil shimmers, place thighs skin-side down and cook 8–10 minutes until skin is golden and crispy. Flip and cook 5 minutes more.
- 02
Push chicken to the edges of the pan. Add cabbage wedges to the center and let them sit undisturbed for 3 minutes until the cut sides char. Toss and cook 3 minutes more.
- 03
In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, and minced garlic. Pour the glaze over chicken and cabbage, tossing to coat evenly.
- 04
Cook 2–3 minutes more, shaking the pan occasionally, until the glaze caramelizes slightly and chicken is cooked through (165°F at the thickest part). Scatter sliced scallions and sesame seeds on top.
- 05
Serve immediately straight from the pan.
Spice Tips
For more heat, stir in 1/4 teaspoon red pepper flakes with the glaze. For smoky depth, add 1/2 teaspoon sesame oil to the glaze mixture.