Cock
step 1
Shake 2 TBSP. Soy sauce, 1 tbsp. Light or dark brown sugarAnd 1 tsp. Diamond crystal or ½ teaspoon. Morton Kosher Salt In a large bowl until sugar and salt dissolve. Add 1 and lb. Skinless, boneless chicken thighs toss to coat. Let it sit for 30 minutes.
Chili crisp and assembly
step 2
While chicken is marinated, combine 2 jalapeños, finely choppedAnd A 1 “piece ginger, peel, finely tightSet a fine-wal sieve in a medium bowl and on the bowl. Cancel.
step 3
Heat ½ cup vegetable oil In a small saucepan on medium-high. Add 2 shallots, half, thin chopped crosswiz through the root loopsAnd cook, often stirring, until golden, 5-7 minutes. Add 4 scallions, thin chopped, 3 garlic cloves, thin choppedAnd 2 TBSP. Roughly chopped peanuts And cooking, sometimes stirring, golden brown, for about 5 minutes. Pour through the reserved sieve in the bowl. To keep crisp, sometimes, sometimes, sometimes jump, let the mixture cool in the cool.
step 4
Prepare a grill for medium-high indirect heat (for a charcoal grill, on one side to coal coal, for gas grill, leave one or two burners); Oil clipping. Remove the chicken from the marinade, shake the extra, and place it directly on the heat. Grill, through half the path and moving the moving thighs to the cooler side of the grille, if browning too quickly, until the spots turn deep into the spots and are cooked through about 10 minutes. Transfer to a plate and relax 5-10 minutes.
Step 5
Stir the shalot mixture in the oil mixture in the bowl, then shake 1 tsp. Diamond crystal or ½ teaspoon. Morton Kosher Salt, 1 tsp. granulated sugarAnd 1 tsp. Rice vinegarServe with spoon green chili crisp and rice together on chicken thighs.
