(Optional: to crisp up noodles, return the skillet to the oven and broil on the top rack for 1–2 minutes. ![]() ![]() Stir in 2 tablespoons of butter and cooked noodles until fully combined, then nestle chicken back into noodles. Remove the skillet from the oven, then carefully remove the chicken from the skillet. Roast uncovered for 18–20 minutes, until the chicken reaches 165☏.īring a pot of water to boil, and cook the noodles for 2 minutes. These biscuits give you all the flavor and texture of perfect biscuits without any rolling or cutting out. Add Spicy Chili Sauce packets, then nestle the chicken into the liquid. Allow the wine to come to a boil, scraping up the browned bits. Add 1 tablespoons of Momofuku Chili Crunch, then deglaze the skillet with 1½ cups of white wine. Add onions and garlic and cook, stirring frequently, 6 minutes, until they are soft and starting to brown. Inspired by our love and respect for Chinese chili-crisp sauces like Lao Gan Ma, as well as crunchy Mexican salsas like salsa macha and salsa seca. (You do not need to preheat the skillet.) Flip and cook for another 4 minutes, then remove from the skillet. Turn heat to medium–high, and cook undisturbed for about 10 minutes, until the skin is browned and releases easily from the skillet. Season chicken thighs with Kosher salt, then place skin-side down in a large skillet or braiser. Serve with fresh lemon wedges and scallions to round out this flavor-packed weeknight win. Level it up with more Chili Crunch, or tone it down with a little more butter at the end. One of the best parts of this chicken recipe is that it’s easily customizable based on how spicy you want your dinner.
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