Chili Soy Chicken - The Crystal Cookbook

Ingredients

For the chicken

4-6 boneless chicken thighs (note 1)
Salt & black pepper to season
Cornstarch for coating
4 tbsp neutral oil

For the sauce

2-4 dried chilies cut into pieces with seeds removed (I used Chinese dried chilies, but any kind will work). Chilies are options
4 tbsp soy sauce
4 tbsp mirin
2 tbsp clear rice vinegar
1 tbsp oyster sauce
2 tbsp light brown sugar
2 tbsp water
2 tsp cornstarch

For serving

2 scallions thinly shredded — soaked in cold water to curl and crisp

Instructions

Prep the chicken: Pat the thighs dry and make a few shallow cuts on the meat side. Season both sides with salt and pepper, then dust lightly with cornstarch. Let sit for a few minutes.
Make the sauce: Combine soy sauce, mirin, rice vinegar, oyster sauce, brown sugar, water, and cornstarch in a bowl. Stir until the sugar dissolves and everything is well mixed.
Prep the scallions: Thinly shred the scallions lengthwise and soak in cold water. This keeps them crisp and makes them curl up beautifully — a simple step that makes the dish look restaurant-level.
Pan-fry the chicken: Heat oil over medium heat. Place chicken skin-side down and cook for about 5 minutes until golden. Flip and cook another 5 minutes until cooked through. Set aside.
Infuse the oil with chili: Pour off most of the oil, leaving about 1 tablespoon. Lower the heat and add the dried chilies. Fry briefly until fragrant and the oil turns a light red.
Thicken the sauce: Give the sauce a stir (the cornstarch settles), then pour it into the pan over medium heat. Stir constantly until it bubbles and thickens enough to coat the back of a spatula.
Coat and serve: Return the chicken to the pan and spoon the sauce all over. Cook for 2 more minutes so the glaze clings. Slice, top with drained scallions, and serve immediately.

Notes

Tips on the chicken:
1. Make a few shallow cuts on the meat side of each thigh so they stay flat in the pan and cook more evenly.

2. After coating the chicken with cornstarch, let it sit for a few minutes so the moisture from the chicken can hydrate the starch. This helps it form a light coating that stays on better during cooking instead of falling into the oil and burning.