Crispy Garlic Chicken with Ginger-Scallion Rice
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1½ teaspoonkosher salt
- ½ teaspoonblack pepper
- 8 clovesgarlic
- 2 tablespoonsginger
- ¾ teaspoonred pepper flakes
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 6scallions
- 1½ cuplong-grain white rice
- 3 cupchicken broth
- 2 tablespoonneutral oil
Prep
- 01
Mince 8 cloves garlic.
- 02
Mince 2 tablespoons fresh ginger.
- 03
Slice 6 scallions, separating whites from greens (whites for cooking if desired, greens for garnish).
Method
- 01
Season chicken thighs on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 02
Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in batches, skin-side down first, sear chicken until golden, about 5 minutes per side. Transfer to a plate.
- 03
In the same skillet, add minced garlic and ginger. Stir constantly for 1 minute until fragrant, then add 3/4 teaspoon red pepper flakes and cook 30 seconds more.
- 04
Pour in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey. Scrape up any browned bits from the skillet bottom.
- 05
Return chicken to the skillet, skin-side up. Reduce heat to medium-low, cover, and simmer for 15 minutes until cooked through (an instant-read thermometer should reach 165°F in the thickest part).
- 06
While chicken cooks, rinse 1 1/2 cups rice under cold water until the water runs mostly clear. In a separate pot, bring 3 cups chicken broth to a boil. Add rice and 1/2 teaspoon kosher salt, stir once, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- 07
Fluff rice with a fork. Divide rice among bowls, top with chicken and pan sauce, and garnish with sliced scallions.
Spice Tips
The 3/4 teaspoon red pepper flakes deliver moderate heat. For more punch, increase to 1 teaspoon or add a pinch of cayenne to the pan sauce. For milder heat, use just 1/2 teaspoon. A squeeze of fresh lime juice over finished bowls brightens everything and cuts the richness beautifully.
For extra richness, drizzle finished bowls with a small drizzle of sesame oil. Leftovers store well in an airtight container for up to 3 days.