One of the most popular recipes in this blog is the Vietnamese style honey ginger chicken which uses bone-in chicken thighs. Here is a version that uses chicken thigh fillets which cooks in less than half the time.
For best results, I recommend that you season the chicken thigh fillets with salt and pepper a couple of hours before cooking. Just keep them covered in the fridge then take them out when you’re ready to throw them into the pan.
- 8 chicken thigh fillets with skin on, seasoned with salt (or fish sauce) and pepper
a thumb-sized piece of ginger, grated and juice included
juice of one lemon (for an exceptionally aromatic dish, grate the rind and add to the sauce)
4 to 6 tbsps. of honey
2 tbsps. of finely sliced onion leaves, for garnish
- Heat a non-stick frying pan. Arrange the chicken thigh fillets in a single layer, skin side down. Cook over high heat until the skins render fat and turns golden brown.
Flip the chicken fillets over and cook until the underside starts to brown too.
Remove the chicken to a plate. Never mind that they aren’t cooked through yet. You’re going to put them back to them again.
Throw away the chicken fat.
Reheat the pan. Return the half-cooked chicken making sure that they are still arranged in a single layer.
Add the ginger, lemon juice and honey. Pour in about 1/4 cup of water. When the sauce is bubbling, lower the heat, cover then frying pan and allow the chicken to cook for about 10 minutes.
If, after 10 minutes, the sauce is still to thin, turn up the heat and allow the sauce to boil with the frying pan uncovered until it thickens. This take only a minute or two as you have very little liquid in the pan.
When the chicken fillets are done, transfer them to a chopping board and slice each fillet into six to eight strips. Arrange on a plate. Drizzle the sauce over and around them. Sprinkle with sliced onion leaves and serve at once.
Cooking time (duration): 20 minutes
Number of servings (yield): 4
Meal type: lunch / supper