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Chili Crisp Chicken

Updated: May 14

Marinating proteins (or veggies!) in Little Brother La Jiao Jiang (Chili Crisp) easily adds huge, savory flavor and deep aromatic spice. We've used boneless skinless chicken breast here for its versatility but you could just as easily use a rib eye, portabello mushrooms, a pork tenderloin, tuna steaks, etc. This works great in a pan or grilled outside.

1 large (or 2 medium) boneless, skinless chicken breast(s), 18-24 oz A jar of Little Brother La Jiao Jiang (Chili Crisp) 1/2 tsp Course Sea Salt Cooking oil

If chicken breast is quite thick, butterfly it by placing it flat on your cutting board smooth side up and slicing horizontally right across the center of the thickest part about 3/4 of the way through. Open it like a book, making cuts as necessary for the chicken to lay at a flat, relatively even thickness. Sprinkle each side of the chicken breast with about 1/4 tsp of coarse sea salt and place in a zip-top bag. Add about 1 tbs of Little Brother La Jiao Jiang (Chili Crisp) oil and about 1 tsp of chili crisp solid bits. Massage the La Jiao Jiang (Chili Crisp) and salt into the chicken and allow to rest in the refrigerator for about 4 hours, ideally overnight. Remove chicken from refrigeration about one hour before cooking – this helps to prevent the protein from sticking to your pan/grill and promotes more even cooking. Add 1-2 tsp cooking oil to a non stick pan or other well seasoned sauté pan over medium heat. Sear chicken breast partially covered for about 7 minutes. Flip and sear partially covered again for another 6-9 minutes, until the chicken is cooked to an internal temperature of 165°F or above as measured by use of a thermometer. Let chicken rest 7-10 min before slicing against the grain. Serve over rice, pasta, salad, on sandwiches, in tacos, etc.

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