Roasted Chicken with Bean Sprout Stir-Fry

Instructions

1. 1

   Preheat oven to 425°F. Pat chicken thighs dry with paper towels and season all sides generously with salt and pepper.

   Tip: Drying the skin helps achieve crispier, more golden roasted chicken.

2. 2

   Heat vegetable oil in an oven-safe skillet over medium-high heat. Once shimmering, place chicken skin-side down and sear for 4-5 minutes until golden, then flip and sear for another 3 minutes.

   Tip: Searing locks in juices and creates a flavorful crust.

3. 3

   Transfer skillet to the oven and roast chicken for 22-25 minutes until internal temperature reaches 165°F and skin is crispy and dark golden.

4. 4

   While chicken roasts, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, ginger, and chili flakes in a small bowl to create the sauce.

5. 5

   Once chicken is done, remove from oven and rest for 5 minutes. Drain any excess fat from skillet, leaving about 1 tablespoon.

   Tip: Resting allows juices to redistribute throughout the meat.

6. 6

   Heat the skillet with remaining drippings over high heat. Add bean sprouts and stir-fry for 2-3 minutes until slightly softened but still crisp.

   Tip: Keep heat high to maintain crunch and prevent sprouts from becoming mushy.

7. 7

   Pour the sauce over bean sprouts and toss vigorously for 30 seconds until coated and glossy. Add green onions and toss once more.

8. 8

   Arrange roasted chicken on a platter and top with dressed bean sprouts. Garnish with sesame seeds and serve immediately.

   Tip: The warm chicken absorbs the aromatic flavors from the sprouts beautifully.