Back to 6 servings 3 lb boneless chicken thighs, thawed, trimmed of excess fat 1 tbsp garlic, finely chopped 1 tbsp ginger, finely chopped 1 tbsp jalapeño, chopped; optional for heat 0.33 cup cilantro, chopped, plus stems if you have them 2 tbsp soy sauce 2 tbsp fish sauce 1 tbsp oyster sauce, optional 2 tbsp olive oil, for the marinade 1 tbsp sesame oil 2 tbsp sugar, brown or palm sugar works well black pepper, freshly ground, to taste 2 tbsp neutral oil, for searing, plus more as needed lime wedges, to serve
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1 Step 1: Whisk the soy sauce, fish sauce, oyster sauce if using, both oils, sugar, garlic, ginger, jalapeño, cilantro and black pepper in a bowl until the sugar dissolves.2 Step 2: Add the chicken to the marinade and work it into every crease. Cover and refrigerate at least 30 minutes, or up to 24 hours for deeper flavor.3 Step 3: Let the chicken sit at room temperature for 20 to 30 minutes so it cooks more evenly, then pat off any excess marinade.4 Step 4: Heat the neutral oil in a large skillet or grill pan over medium-high heat until shimmering.5 Step 5: Lay the chicken in the pan and sear 5 to 7 minutes without moving it, until a golden crust forms. Keep the heat moderate, since the sugar can burn quickly.6 Step 6: Flip the chicken when it releases easily from the pan, then sear the other side 5 to 7 minutes until golden. Cook until the thickest part reaches 165°F (74°C) and the juices run clear with no pink inside.7 Step 7: Transfer the chicken to a cutting board and rest for 5 minutes. Slice or leave whole, garnish with cilantro, and serve with lime wedges.getsaucepan.com/r/e9317f1a-8cc7-549f-a29b-0a8dbf1cfc24
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