Another recipe that I created during the lockdown in this pandemic. Pan-grilled chicken with spicy garlic sauce is easy to make with affordable ingredients. During the lockdown, it’s not easy to have a variety of ingredients that are available in the pantry and in the fridge. I purposely made this dish because it’s what we have at home.
Jump to RecipeCan I use any other chicken cut for this recipe?
Yes, this recipe can also use chicken tender but I would suggest chicken thigh because it is less dry than chicken breast.
What if I don’t have Bird’s Eye chilli?
Bird’s eye chilli is optional, if you like more heat you should add it. If not, I would recommend a dash of chilli sauce or tabasco.
Is Fish Sauce necessary?
I like to mix fish sauce in the chicken marination so it has that extra umami flavour. The fish sauce will help the sticky glazing for the chicken on the pan. I made the first batch without it, and it was actually still taste good but I did add more Worcestershire sauce to replace the missing fish sauce element.
Pan-grilled Chicken Thigh with Spicy Garlic Sauce
Equipment
- Nonstick Frying Pan
Ingredients
- 2 pcs Chicken Thigh Boneless
- 2 tbsp Worcestershire Sauce For Chicken Marination
- 2 tbsp Fish Sauce For Chicken Marination
- 4 cloves Garlic Thinly Sliced
- 5 cloves Shallots Thinly Sliced
- 6 pcs Red Curly Chilli Diagonally Sliced
- 3 pcs Bird's Eye Chilli Chopped (optional for more heat)
- 3 tbsp Oyster Sauce
- 200 ml Water
- 2 tsp Mushroom Stock
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 50 ml Cooking Oil
Instructions
- Marinate chicken thigh with Worcestershire sauce and Fish sauce at least 30 mins before cooking
- Heat up pan with cooking oil, pan-grilled the chicken thigh until browning
- Add a little bit more of Worcestershire sauce if it's not browning enough, then add garlic powder – set aside
- Heat up saucepan with olive oil
- Stir fry garlic until fragrant, add shallots and red chilli
- Add Bird's eye chili if you need more heat
- Stir until fragrant and started to browning, then add seasoning such as mushroom stock, oyster sauce, pepper and water
- Simmer to reduce
- Served with the pan-grilled chicken thigh and steamed rice on the side
This pan-grilled chicken is not a steak. It is best served with steamed rice because the sauce has so much flavour. That will mix really well with rice.
Watch the cooking method on my Instagram! Click here to watch the reels on Dollmestic Goddess’s Instagram.
I garnished this dish with crispy garlic which is optional. If you have spring onion, that would be even better! I would say this dish is more Indonesian style because of the use of shallots, red curly chilli and bird’s eye chilli. It’s similar to Thai but lack of acidity of Thai profile flavour. For more Indonesian recipe, please click here.
Good luck trying this at home! Stay healthy and positive during the pandemic!
