Chicken Thighs with Chili Crisp Recipe

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Leave it to your pantry to pull off this impressive 20-minute meal.
chicken thighs with chili crisp recipe: chicken thighs with chili crisp in a bowl over rice
Matt Russell/Cook Simply, Live Fully

Fact: You don’t need to use every dish in your kitchen (or every item in your pantry) to make a memorable dinner. Take the chicken thighs with chili crisp recipe from Yasmin Fahr’s new cookbook, Cook Simply, Live Fully: Flexible, Flavorful Recipes for Any Mood, which comes together in 20 minutes with minimal effort and ingredients.

“When my friend Ian gifted me a jar of a new brand of chili crisp that he loved, I quickly became obsessed,” writes Fahr. “Determined to see how many dishes I could make using this richly flavored, heat-filled condiment before I reached the bottom of the jar, I immediately made this simple chicken dinner with a kick.”

She recommends serving it with your choice of rice (plain, boiled in coconut milk, infused with miso—take your pick) or dressed greens. It would also pair beautifully with roasted potatoes.

From the book COOK SIMPLY, LIVE FULLY: Flexible, Flavorful Recipes for Any Mood (Copyright © 2024 by Yasmin Fahr). Reprinted by permission of HarperCollins Publishers.


Extra-virgin olive oil

1 to 1½ pounds boneless, skinless chicken thighs, patted dry and cut into 2-inch pieces

Kosher salt

1 spoonful soy sauce

2 to 3 spoonfuls chili crisp, plus more to taste

Fresh cilantro—leaves and tender stems, gently torn, for serving (optional)

Scallions, for serving (optional)


1. In a large skillet over medium-high heat, drizzle one full circle of oil, tilting the skillet so that it has a light coating across the entire surface. Add the chicken pieces, season the top sides with salt and cook, undisturbed, until they release from the pan and are browned on the bottom, 5 to 7 minutes. Flip, season the other sides lightly with salt and cook until no pink remains, 5 to 6 minutes more. (Cut into the thickest piece of chicken to be sure.)

2. Remove the chicken from the heat, then add a spoonful of soy sauce to the pan, using a wooden spoon to stir it around, and scrape off anything on the bottom. Add a splash more soy sauce if you didn’t quite get everything on the bottom.

3. Spoon the chili crisp over the chicken, bringing the jar to the table. Tear the cilantro over the chicken and snip some scallions, too, if desired.

Nutrition Facts
  • 302 calories

  • 19g fat

  • 2g carbs

  • 28g protein

  • 0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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