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If you’re looking for a simple yet incredibly delicious chicken dish, then this pan-fried chicken thighs recipe is a must-try! I love how juicy and tender the chicken turns out, especially when paired with a tangy and spicy nam jim jaew (Thai dipping sauce). This dish brings bold flavors to your plate with minimal effort just the perfect balance of crispy skin and tender meat. Whether you’re a fan of spicy food or just craving a quick weeknight meal, this recipe is sure to impress!
Method
Debone the Chicken
Start by deboning the chicken leg quarters, which include both the thigh and the drumstick. You’ll want to remove the bone from the thighs while keeping the skin intact. This step is crucial for getting that perfect crispy skin. Once the bones are removed, clean the chicken pieces, making sure to trim any excess fat if needed. The deboned chicken is now ready for marination and cooking.
Marinate the Chicken
In a small bowl, mix together 2 tablespoons of fish sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, 1/4 teaspoon of black pepper, 1/2 tablespoon of sugar, and 2 minced garlic cloves. Stir these ingredients together until they are well combined. Coat the deboned chicken thighs evenly with the marinade, ensuring that all sides are covered. Allow the chicken to marinate for at least 30 minutes, but for the best results, marinate it for an hour or even longer if you have the time. This step helps to infuse the chicken with deep, savory flavors.
Make the Nam Jim Jaew Sauce
While the chicken is marinating, it’s time to prepare the nam jim jaew dipping sauce. In a separate bowl, combine 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1.5 tablespoons of lime juice. Then, add 1/2 to 1 teaspoon of tamarind paste and adjust the spice level by adding 1 to 2 teaspoons of crushed red chili. Stir in 1 tablespoon of toasted rice powder, 1 minced spring onion, 1 minced garlic clove, a handful of chopped coriander, and 1 minced red chili. Mix everything well, ensuring all the ingredients are properly combined. The nam jim jaew should have a delicious balance of sour, spicy, and sweet flavors.
Cook the Chicken
Heat a large frying pan or skillet over medium-high heat and add 1/2 tablespoon of neutral oil. Once the oil is hot and shimmering, place the chicken thighs skin-side down in the pan. Press down gently to ensure the skin makes good contact with the pan. Sear the skin for about 4-5 minutes, or until it turns crispy and golden brown. This step is key for getting that crispy skin everyone loves!
Flip and Fry the Chicken
Once the skin is crispy, flip the chicken thighs over and let the other side cook for 5-7 minutes. Keep an eye on the chicken, making sure it doesn’t burn. The goal here is to get a nice golden color while cooking the chicken through. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C), ensuring it’s fully cooked and safe to eat.
Finish with Butter
After the chicken has cooked on both sides, reduce the heat to medium-low. Add a knob of butter to the pan and pour in any remaining marinade sauce. Let the butter melt and mix with the marinade to create a rich, flavorful sauce. Allow the sauce to thicken slightly, cooking for another 3-4 minutes. If needed, cover the pan to help the butter melt evenly and help the sauce come together. This will give the chicken a rich, glossy finish that’s perfect for serving.
Serve
Once the chicken is done, plate it up with some steamed rice and vegetables of your choice. Don’t forget to serve the nam jim jaew sauce on the side for dipping! This sauce adds an extra layer of flavor that perfectly complements the crispy chicken.
Necessary Tools
- A large frying pan or skillet
- Knife and chopping board
- Small bowl for marinade
- Small bowl for making nam jim jaew sauce
- Spoon or spatula for stirring
Pan Fried Chicken Thighs
Cuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
15
minutesTotal time
45
minutesIngredients
2 deboned chicken thighs with skin (I use chicken leg quarters thigh & drumstick)
2 tbsp fish sauce
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp black pepper
1/2 tbsp sugar
2 garlic cloves, minced
For Nam Jim Jaew (Thai Chili Sauce)
2 tbsp fish sauce
1 tbsp sugar
1.5 tbsp lime juice
1/2-1 tsp tamarind paste
1-2 tsp crushed red chili (adjust to your spice level)
1 tbsp toasted rice powder
1 spring onion, minced
1 garlic clove, minced
Handful of chopped coriander
1 red chili, minced
For Cooking
1/2 tbsp neutral oil
1 knob of butter
Directions
- Debone the Chicken If you’re using chicken leg quarters, make sure to debone the thighs and clean them up.
- Marinate the Chicken In a bowl, mix the fish sauce, soy sauce, oyster sauce, black pepper, sugar, and minced garlic. Coat the chicken thighs with this marinade and let them marinate for at least 30 minutes. The longer, the better for maximum flavor!
- Make the Nam Jim Jaew Sauce While the chicken is marinating, let’s prepare the spicy, tangy dipping sauce. In a bowl, combine fish sauce, sugar, lime juice, tamarind paste, red chili, toasted rice powder, spring onion, garlic, coriander, and red chili. Stir it well to blend the flavors. This sauce will add a great kick to the chicken!
- Cook the Chicken. Heat the pan over medium-high heat and add neutral oil. Once hot, place the chicken skin-side down in the pan. Sear the skin for about 4-5 minutes until it crisps up.
- Flip and Fry the Chicken Flip the chicken over and cook for another 5-7 minutes until the other side is golden and crispy.
- Finish with Butter Reduce the heat to medium-low, add a knob of butter, and pour in any remaining marinade sauce. Let the butter melt and thicken the sauce, cooking for another 3-4 minutes. Cover the pan if necessary.
- Serve Serve your pan-fried chicken thighs with rice, vegetables, and the nam jim jaew dipping sauce on the side.
Notes
- Avoid Overcrowding the Pan Make sure not to overcrowd the pan when cooking the chicken. If you’re cooking multiple thighs, do them in batches to ensure the skin crisps up properly.
- Monitor Heat Carefully Keep an eye on the heat. If the pan gets too hot, the chicken might burn before it’s cooked through. If the chicken is cooking too fast, lower the heat slightly to avoid burning.
- Butter Timing Don’t add the butter too early. Wait until the chicken is nearly done cooking before adding it, so the sauce has time to thicken properly.
Serving Suggestions
- With Steamed Rice Serve the chicken over a bed of steamed jasmine rice or coconut rice for a balanced meal.
- Vegetables Pair with sautéed vegetables like broccoli or bok choy to add some crunch and color to your plate.
- A Side Salad A light Thai-style cucumber salad would complement the flavors of the chicken perfectly.
- Extra Sauce Don’t forget to serve extra nam jim jaew sauce on the side for dipping it’s the perfect finishing touch!
Fun Fact
Did you know that nam jim jaew is traditionally served with grilled meats in Thailand? This dipping sauce, with its balance of sour, spicy, and sweet flavors, is a staple in Thai cuisine, and now you can bring a taste of Thailand right into your kitchen!
Conclusion
Pan-fried chicken thighs are such a flavorful, juicy dish that’s sure to satisfy your cravings. With crispy skin, tender meat, and the perfect balance of Thai flavors in the nam jim jaew, this meal is a true winner. Whether you’re cooking for yourself or serving it to friends and family, this dish is a great way to bring deliciousness to the table in no time!
