Chicken & Poultry
Peking-Style Crispy Chicken Thighs
Air-drying the chicken skin, uncovered in the fridge for a few hours, pulls out surface moisture that's the main reason skin doesn't get truly crisp.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tbsp Chinese five-spice
- 1 tbsp tamari
- 1 tsp rice vinegar
- 1 tbsp allulose
- salt to taste
Method
- 1
Pat the chicken thighs completely dry, season with salt, and place uncovered on a rack in the fridge for at least 2 hours (or up to overnight) — air-drying like this pulls surface moisture out of the skin, which is the main thing standing between soggy skin and truly crisp skin.
- 2
Whisk five-spice, tamari, rice vinegar, and allulose together and rub over the chicken.
- 3
Preheat oven to 425°F.
- 4
Roast the chicken skin-side up on a rack over a baking sheet, 35-40 minutes, until the skin is deeply golden and crisp and the internal temperature reaches 165°F.
- 5
Let rest 5 minutes before serving.