This crispy and juicy Pan-Fried Turmeric Chicken Rice Bowl has been my go-to easy chicken dinner for the past week, and you seriously need to give it a try. I always make a ton of turmeric rice so I can throw together quick, healthy rice bowls anytime during the week—perfect for meal prep or weeknight dinners. This bowl has crispy, yet tender turmeric chicken thighs bites, plus chopped lettuce to make it a super balanced meal. If you’re looking for a new chicken thigh recipe to add to your rotation, this one’s it.
In a bowl, season the chicken thighs with paprika, turmeric, cumin, red chili powder, ground Sichuan pepper, five spice powder, salt, black pepper, and oil. Mix well to coat evenly.
Cover and marinate for at least 30 minutes.
Heat a skillet over medium heat. Pan-try the chicken thighs skin-side down for 7 minutes, or until the skin is golden and crisp.
Flip and cook the other side for another 7–8 minutes, or until fully cooked through and juices run clear.
Remove from the pan and let rest for 5 minutes before slicing.
To serve, spoon the turmeric rice into bowls, top with sliced chicken, and add your choice of salad or fresh vegetables on the side.
Video
Notes
I usually make my turmeric rice in bulk so I can use it any time for an easy rice bowl. But if you’re making everything completely from scratch, I’d recommend making the turmeric rice while your chicken is marinating!