Cantonese Crispy Chicken Thighs

12 50 339
Ingredients Minutes Calories
Prep Cook Servings
5 min 45 min 4
Cantonese Crispy Chicken Thighs
Health Highlights
Inspired by my mom’s Cantonese chicken dish, I created this simple, flavor-packed, one-pot Whole30 chicken dish with super crispy skin!


6 mushroom(s) Shiitake mushroom, dried
1 tbsp Ghee
3 large shallot(s) Shallots (thinly-sliced)
1 pinch Kosher salt
6 thigh(s) Chicken thighs, bone-in, skinless (skin-on; optional)
1 piece, 2-inch Ginger root (peeled and cut into thin coins)
6 clove(s) Garlic (peeled and smashed)
1 dash Black pepper (freshly ground)
1 cup Bone broth, Organic
1 tsp Fish sauce
1/4 cup Green onion (sliced)
1/4 cup Cilantro (coriander) (roughly chopped fresh)


  1. You need to reconstitute the dried mushrooms in water before using them, and they need time to rehydrate. The package normally says to soak them for 30 minutes, but I’ve found that it always takes longer. If you’re planning to make this chicken dish, take a few minutes earlier in the day to rinse the dried mushrooms to remove dirt. Then, put the mushrooms in a large bowl and cover with water.
  2. When you’re ready to cook the chicken, preheat the oven to 450°F with the rack in the middle position.
  3. Heat a 12-inch oven-safe heavy bottomed skillet over medium heat. Melt one tablespoon of ghee in the hot pan, add the sliced shallots, and a sprinkle of salt.
  4. Cook until the shallots are softened, stirring occasionally. This should take 5-10 minutes.
  5. While the shallots are cooking, sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.
  6. Squeeze out the excess liquid from the reconstituted mushrooms, slice off the woody stems (which can be reserved for bone broth) and thinly slice the caps.
  7. Once the shallots have wilted, add the sliced mushrooms, ginger, and garlic.
  8. Stir-fry for about a minute or until aromatic. Transfer the vegetables to a plate.
  9. Return the pan to the stovetop, wipe out any remnants with a paper towel, and increase the heat to medium-high. Then, sear the chicken pieces skin-side down in the hot pan until nicely browned and crispy, about 4 to 5 minutes.
  10. While the skin is crisping, add freshly ground black pepper to the meaty side.
  11. When the skin is golden brown, flip the pieces over and cook for 2 minutes more.
  12. Stir the fish sauce into the broth and pour it in the pan, making sure to avoid pouring the liquid on the crispy skin.
  13. Add the reserved shallots, mushrooms, and garlic back to the pan, tucking them in between the chicken pieces. Again, make sure not to cover the skin!
  14. Transfer the pan to the hot oven and roast the chicken for 15-20 minutes or until the internal temperature of the chicken reaches 165°F. (You have a meat thermometer, right? Use it!)
  15. Put on your heat-proof oven gloves, before you grab the pan.
  16. Taste the sauce for seasoning and adjust as needed. Garnish the chicken with a shower of sliced scallions and cilantro, and dig in!
  17. By the way, this dish tastes fantastic with my Asian Cauliflower Fried Rice. Just sayin’.

Nutrition Facts

Per Portion

Calories 339
Calories from fat 98
Calories from saturated fat 30
Total Fat 10.9 g
Saturated Fat 3.4 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.6 g
Cholesterol 122 mg
Sodium 367 mg
Potassium 889 mg
Total Carbohydrate 26.6 g
Dietary Fiber 3.4 g
Sugars 0.7 g
Protein 35 g

Dietary servings

Per Portion

Meat 1.8
Vegetables 1.7

Energy sources