Thai · beginner
Thai Crispy Garlic And Lime Leaf Chicken Thighs
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 TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the chicken thighs completely dry with paper towels and season lightly with salt.
- 02
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.
- 03
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.
- 04
Flip the chicken thighs and cook the other side for another 6 to 8 minutes until internal temperature reaches 74°C (165°F).
- 05
Whisk together the fish sauce, palm sugar, and lime juice in a small bowl until the sugar dissolves completely.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.
