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Thai Crispy Garlic And Lime Leaf Chicken Thighs

Name: Thai Crispy Garlic And Lime Leaf Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 700 g Bone-in skin-on chicken thighs, trimmed of excess fat; 8 clove Garlic, thinly sliced; 6 piece Fresh kaffir lime leaves, veins removed, finely shredded; 2 tbsp Halal fish sauce; 1 tbsp Palm sugar, or brown sugar; 2 tbsp Lime juice, freshly squeezed; 2 tbsp Vegetable oil; 2 piece Fresh Thai red chilies, thinly sliced

Tender chicken thighs pan-seared until golden brown, tossed with fragrant shredded kaffir lime leaves, crispy garlic slices, and a tangy lime fish sauce glaze.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Thai Crispy Garlic And Lime Leaf Chicken Thighs

AI illustration

Technique to learn

Aromatic Oil Rendering and Pan-Searing

Frying garlic first infuses the cooking oil with flavor while crisping the garlic, which is then used to pan-sear protein for maximum layer build-up.

Instructions

Step 1: Pat the chicken thighs completely dry with paper towels and season lightly with salt.
Step 2: Heat the vegetable oil in a large skillet over medium heat. Add sliced garlic and cook for 2 minutes until light golden and crisp; scoop out and set aside, leaving the oil in the pan.

Step 3: Place the chicken skin-side down in the hot skillet and cook undisturbed for 8 to 10 minutes until the skin is deep golden and crisp.

Step 4: Flip the chicken thighs and cook the other side for another 6 to 8 minutes until internal temperature reaches 74°C (165°F).

Step 5: Whisk together the fish sauce, palm sugar, and lime juice in a small bowl until the sugar dissolves completely.

Step 6: Pour the sauce mixture, shredded kaffir lime leaves, and sliced chilies into the pan with the chicken, simmering for 1 minute until glazed, then top with the fried garlic before serving.

Cooking tips

Start chicken skin-side down in a medium-hot pan so fat renders properly for extra crispiness.
Remove kaffir lime leaf center ribs before slicing so the shreds remain tender rather than tough.
Original home-cooking adaptation inspired by Thai; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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