When Eric and I first met, I was an all white meat chicken kind of girl. Thankfully, I outgrew that phase and have since embraced something other than boneless, skinless chicken breasts. This is the first recipe I’ve made using chicken thighs, and I have to tell you: I’m sold. Eric has long loved them, so he’s pretty happy that I’ve reached the same conclusion. Thigh meat is so incredibly flavorful and tender. I’m not sure why I didn’t cook with it sooner, but I clearly should’ve listened to my friend Elly, who has mentioned several times her love of chicken thighs.
This recipe is a nicer version of standard takeout fare, but I promise you won’t be getting takeout anytime soon with this recipe in your arsenal. I know there’s probably nothing authentic about this dish, and I’m okay with that because it tastes fantastic. And while I certainly wouldn’t call it healthy, it’s definitely healthier than its takeout counterpart. Instead of being deep fried, the chicken is coated in a cornstarch mixture before being pan fried (similar to one I posted last year, but much tastier). The chicken gets crispy on the outside and stays tender and moist on the inside. Overall, the dish has a sweet-spicy flavor, with a punch of freshness from the ginger. If you like things spicier, you can always add extra Sriracha. We followed the recipe and paired this with rice and steamed broccoli, but I think it would also be fantastic with carrots or sugar snap peas mixed in.