I just updated my Whole30-friendly Cantonese Chicken Thigh recipe on the blog with answers to my most frequently asked questions (e.g., can you use chicken breasts?) and new photos!
These Cantonese Crispy Chicken Thighs are the perfect healthy weeknight meal to feed to your family! It's a one-pan, umami-packed, Whole30, paleo, and keto chicken dish with super crispy skin!
A few years ago, my picky younger son, Ollie, declared that his grandmother's cooking is far superior to mine ("no offense, mom, but poh-poh's a better cook than you because she cooks with Chinese flavors—you're number two").
I told him that I agree with him 100 percent, but not to tell my mom. (I like to needle my mom, just like Ollie likes to needle me.) Ollie did throw me a bone, though: "I love your Cracklin' Chicken, mom. I just wish you'd make it with Chinese flavors."
Ollie never makes any special requests for recipes, so I decided that this was a challenge worth taking. Taking inspiration from both my mom's Cantonese chicken dish and my friend Simone Miller's Pan-Roasted Chicken with Bacon and Apples, I created this simple yet flavor-packed chicken dish with ingredients that remind me of my childhood.
And did I mention that the chicken skin gets super crispy (like Cracklin' Chicken!), the juicy meat is infused with tons of flavor, and you only dirty one pot?
Your dinner tonight is decided! Print out the recipe for Cantonese Crispy Chicken Thighs and don't forget to soak your dried shiitake mushrooms!
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