Crispy Szechuan Chili Crisp Chicken Thighs with Cucumber-Scallion Salad
There's something deeply satisfying about biting into a piece of chicken with skin so crispy it shatters, revealing juicy, tender meat underneath — and then the chili crisp hits. This dish takes bone-in chicken thighs and transforms them into a showstopper with a sticky, savory-sweet Szechuan chili crisp glaze that caramelizes beautifully under high heat.
What makes this version special is the contrast. The rich, spicy chicken meets a cool, crunchy cucumber-scallion salad dressed with rice vinegar and toasted sesame oil. It's the kind of pairing that keeps you reaching for one more bite before you've finished chewing the last.
Serve these over steamed jasmine rice with an extra drizzle of chili crisp on top for the heat seekers at your table. A cold beer or crisp Riesling on the side wouldn't hurt either.
Ingredients
- ● 8 pieces bone-in skin-on chicken thighs
- ● 3 tbsp chili crisp
- ● 2 tbsp soy sauce
- ● 2 tbsp honey
- ● 3 tbsp rice vinegar
- ● 1 tbsp toasted sesame oil
- ● 4 cloves garlic
- ● 1 tbsp fresh ginger
- ● 1 large English cucumber
- ● 4 stalks scallions
- ● 1 tbsp sesame seeds
- ● 1 tsp kosher salt
- ● 1 tbsp neutral oil
Instructions
- 1Pat chicken thighs completely dry with paper towels and season generously with kosher salt on both sides. Let them sit at room temperature for 15 minutes while you prep the glaze.
- 2Whisk together the chili crisp, soy sauce, honey, 1 tablespoon rice vinegar, garlic, and ginger in a small bowl. Set aside.
- 3Heat the neutral oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook without moving until the skin is deeply golden and crispy, about 8-10 minutes.
- 4Preheat your oven to 425°F while the chicken sears.
- 5Flip the chicken thighs and spoon the chili crisp glaze over the tops and around the pan. Transfer the skillet to the oven.
- 6Roast for 20-25 minutes until the chicken reaches an internal temperature of 175°F and the glaze is sticky and caramelized.
- 7While the chicken roasts, toss the cucumber slices with the remaining 2 tablespoons rice vinegar, sesame oil, and a pinch of salt. Add most of the sliced scallions, reserving some for garnish.
- 8Remove the chicken from the oven and let it rest for 5 minutes. Serve over rice with the cucumber-scallion salad alongside, garnished with sesame seeds and remaining scallions.
Nutrition Facts
| Calories | 480 |
|---|---|
| Protein | 38g |
| Carbohydrates | 12g |
| Fat | 32g |
