Elizabeth Haigh's Crispy Soy and Ginger Chicken Thighs

Elizabeth Haigh's crispy soy and ginger chicken thighs

Crispy soy and ginger chicken thighs in a Hornbeam skillet

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • A few cloves of garlic, grated
  • A good thumb of fresh ginger, grated
  • A splash of water
  • 1 spoon of sambal or hot honey, to finish (optional)
  • Spring onion, to finish

Serves 2-4

Cooking TIme: 30 minutes

Method

  1. Pat the chicken skin really dry and season it well.
  2. Lay the thighs skin-side down in a cold pan, then turn the heat to medium. Starting cold renders the fat slowly and gives you properly crackly skin.
  3. Leave them completely alone for ten to twelve minutes - don't fiddle - until the skin is deep golden and releases from the pan on its own.
  4. Flip and cook for another five minutes or so until cooked through.
  5. Pour off most of the fat, then add the soy sauces, honey, garlic, ginger and a splash of water.
  6. Let the glaze bubble down, turning the chicken once or twice to coat.
  7. Finish with the sambal or hot honey and spring onion.

Tips: Dry skin and a cold-pan start are everything - that's where the crunch comes from. Add the sweet glaze at the end only, never the start, or the sugar will catch and burn before the chicken is done.

 

Elizabeth Haig spoke to us about how her training in architecture influences her food, cooking with her family and why you shouldn't be afraid of your skillet. Read the interview.

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