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Ingredients
- 1 garlic bulb
- 1 shallot
- Salt
- Ground pepper
- Fish Sauce (Brand: Viet Huong, type: 3 crabs)
- Chili Oil (Brand: Chow Chui), it’s a blend of different ingredients, more than just chili oil
- 1 Spanish Onion
- 3 lbs Chicken Thighs
- Sprinkle salt and pepper onto the chicken thigh on both sides and let it sit
- Chop/mince the garlic, shallots, and onions
- Poor oil in a pan and heat it up
- Toss the shallots and onions and stir occasionally
- After it is beginning to turn brown, toss in the garlic, and stir occasionally
- Before the garlic is about to turn brown, toss the chicken in there
- Pour about 2 teaspoons of chili oil over each chicken thigh
- Pour a few dashes of fish sauce onto each chicken thigh
- Flip each chicken immediately. Reason: I wanna make sure the chili oil and fish sauce is absorbed onto the meat under heat
- Grab the sautéed garlic, onion, and shallot and toss it on top of each chicken thigh (optional - I think it helps, but I don’t know)
- Set the heat on low-medium and cover the lid. This keeps the moisture in and makes it tender
- I’m not sure how long before you flip over the chicken, ~20-30 minutes? A perfectly cooked chicken thigh will be soft and tender, but will not fall apart.