Crispy Soy-Sriracha Chicken Thighs with Sesame Cucumber and Jasmine Rice

These crisp-edged chicken thighs get their texture from a light cornstarch coating, then a quick pan sauce brings together soy sauce, sesame oil, sugar and sriracha for a glossy finish. Serve the chicken over fragrant jasmine rice brightened with lime and scallions, with a cool sesame cucumber salad on the side to balance the heat.

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Ingredients

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Pat the chicken thighs very dry with paper towels, then season all over with pepper. Sprinkle the cornstarch evenly over the chicken and rub it in so the surface is lightly and evenly coated.
2. Quarter the lime. Peel the cucumber, halve it lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half-moons. Trim and thinly slice the scallions, keeping the whites and greens separate. In a medium bowl, toss the cucumber with the scallion whites, white wine vinegar, 1 tablespoon sesame oil, 1 teaspoon sugar and a generous pinch each of salt and pepper.
3. In a small pot, combine the jasmine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover, reduce the heat to low and simmer gently until the rice is tender, about 15 minutes. Keep covered off the heat until ready to serve.
4. Heat the vegetable oil in a large pan over medium-high heat, preferably using a nonstick pan. Add the chicken and cook until the surface is crisp and deep golden brown, about 6 minutes per side.
5. While the chicken cooks, stir together the soy sauce, 2 teaspoons sesame oil, 4 teaspoons sugar and sriracha in a small bowl. Use the full amount of sriracha for more heat or reduce it to about 3 teaspoons for a milder sauce.
6. When the chicken is done, transfer it out of the pan. Carefully discard excess oil, then let the pan cool off the heat for about 30 seconds. Add the soy-sriracha mixture to the pan and let it bubble in the residual heat. If it does not bubble, set the pan over medium-low heat briefly. Return the chicken to the pan and turn to coat it in the sauce.
7. Fluff the rice with a fork. Stir in the remaining sesame oil, a squeeze of lime juice and half of the scallion greens. Season with salt and pepper to taste.
8. Divide the sesame-lime rice, glazed chicken and cucumber salad between plates. Spoon any remaining pan sauce over the chicken. Garnish with sesame seeds, Korean chili flakes to taste and the remaining scallion greens. Serve with the remaining lime wedges.

Recipe Tips

FAQ

Why coat the chicken with cornstarch?

Cornstarch helps create a crisp, golden surface on the chicken thighs before they are tossed in the sauce.

Can I make the sauce less spicy?

Yes. Use about 3 teaspoons sriracha instead of the full 4 teaspoons and add the Korean chili flakes sparingly at the end.

Do I need a nonstick pan?

A nonstick pan is helpful for keeping the cornstarch coating intact, but a large pan can also work if it is well heated and lightly oiled.

What goes into the cucumber salad?

The salad is made with peeled, seeded cucumber, scallion whites, white wine vinegar, sesame oil, sugar, salt and pepper.

How is the rice flavored?

After cooking, the jasmine rice is fluffed and finished with sesame oil, lime juice, scallion greens, salt and pepper.