“Potsticker” Chicken
IB: bear_wife_ 
ingredients: 2 lbs. Chicken Thighs, boneless (with or without skin) Kosher Salt Black Pepper Chinese 5 Spice 2 Tbsp Neutral oil 2 Tbsp Potato Starch or any starch works Sauce: 2 Tbsp soy sauce 2 Tbsp White Vinegar 1 tsp Sesame oil Green onions Thai chili peppers (optional) 1. In a nonstick skillet, combine the oil and potato starch until well incorporated. Place the chicken thigh skin-side down directly into the mixture. Season with salt, black pepper, and Chinese five-spice, or your favorite seasoning blend. 2. Cover the skillet and cook over low heat for 10 minutes. The chicken will slowly cook while the potato starch forms a crispy crust underneath the skin. 3. Remove the lid and carefully flip the chicken. Cook for another 3 minutes. 4. Increase the heat to medium-high and flip the chicken back skin-side down. Cook for another 3–5 minutes, or until the skin is deeply golden, crispy, and the chicken reaches an internal temperature of 165°F. 5. ...