Description
A deliciously sweet and spicy chicken dish that combines the numbing heat of chili crisp with the natural sweetness of honey for a perfectly balanced main course. The mirin adds depth and a subtle tanginess that brings everything together.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs (or skinless, bone-in chicken thighs)
- Salt and freshly ground black pepper
- 6 tablespoons spicy chili crisp
- 2 tablespoons honey
- 1 tablespoon mirin (or 1 teaspoon rice vinegar)
- Chopped green onions for serving (optional)
Instructions
- Prepare the Oven and Baking Sheet: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil to make cleanup easier and prevent sticking. This preparation ensures your chicken cooks evenly and doesn’t stick to the pan.
- Season the Chicken: Arrange the chicken thighs on the prepared baking sheet in a single layer with a small space between each piece. Season both sides generously with salt and freshly ground black pepper. Proper seasoning at this stage builds a foundation of flavor for the dish.
- Create the Glaze: In a small bowl, whisk together the spicy chili crisp, honey, and mirin until well combined. The honey will help the sauce cling to the chicken while adding sweetness to balance the heat from the chili crisp. The mirin adds a subtle acidity and umami quality to the glaze.
- Apply the Glaze: Spoon the chili crisp mixture evenly over the chicken thighs, making sure to coat each piece thoroughly. This flavorful glaze will caramelize slightly during baking, creating a sticky and delicious exterior.
- Roast the Chicken: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes for boneless thighs, or slightly longer for bone-in thighs. The chicken is done when an instant-read meat thermometer inserted into the thickest part reads 165°F (74°C). The glaze should be bubbling and caramelized on the edges.
- Garnish and Serve: Remove the chicken from the oven and let it rest for a few minutes. Transfer to a serving plate and sprinkle with chopped green onions if desired. The fresh green onions add color and a mild onion flavor that complements the sweet and spicy glaze.
Notes
- Chili crisp is a popular Chinese condiment made with crispy chili flakes, oil, and often containing Sichuan peppercorns, giving it a numbing quality.
- For a milder version, you can reduce the amount of chili crisp or substitute with a less spicy variety.
- This chicken pairs well with steamed rice, which helps balance the heat of the dish.
- If you don’t have mirin, you can substitute with a mixture of 1 teaspoon rice vinegar and 1/2 teaspoon sugar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 115mg