Bold Bites. Big Flavor. No Apologies.

Golden Thighs, Spicy Sighs

Crispy, Juicy, Fast — Dinner in Under an Hour

If you’re craving crispy, crave-worthy chicken (or pork) with fiery-sweet personality, punchy greens, and silky rice — you just landed the perfect weeknight (or date night) dinner.

Mike & John's Golden Thighs, Spicy Sighs is a knockout dish you’ll have on the table in 40–50 minutes flat.

Cooking for 2? You’re all set.

Need to feed 4? Just double the ingredients — everything else stays just as simple.

🛒 Ingredients (Serves 2)

• 2 boneless, skinless chicken thighs (12 oz each) or 2 boneless, center-cut pork chops

• 1 large egg

• ½ cup long grain white rice

• 10 oz baby bok choy

• 2 scallions

• 1 tbsp soy sauce

• 2 tbsp mayonnaise

• 1 cup panko breadcrumbs

• 2 tbsp all-purpose flour

• Olive oil (just a drizzle)

• Neutral cooking oil (optional, for frying)

• Salt & pepper to taste

• 2 tbsp sweet chili sauce

👨‍👩‍👧‍👦 For 4 servings, simply double each of the above.

🔪 What You’ll Need

• 1 medium pan (large if doubling)

• 1 medium pot (large if doubling)

• Knife

• Cutting board

  
  

🔥 Let’s Get Cookin’

1. Cook the Rice

• Rinse the rice thoroughly and drain.

• In a pot, combine rice, 1 cup water, and a pinch of salt.

• Bring to a boil over high heat, then reduce to low, cover, and simmer for 13–15 minutes.

• Once water is absorbed and rice is tender, turn off the heat. Fluff with a fork and keep covered.

  
  

2. Prep the Produce & Sauce

• Wash and dry the Bok choy and scallions.

• Chop off and discard Bok Choy root ends, rough chop the leaves.

• Thinly slice the scallions, separating white bottoms and green tops.

• In a small bowl, mix together the sweet chili sauce and mayonnaise — this is your drizzle magic.

  
  

3. Sauté the Bok Choy

• In your pan, heat a drizzle of olive oil over medium-high.

• Add the white parts of the scallions, sauté for 1–2 minutes.

• Toss in the Bok Choy, season with salt and pepper. Cook 2–3 minutes until softened.

• Stir in the soy sauce, cook another minute or two until combined.

• Transfer veggies to a bowl, cover to keep warm.

• Wipe out the pan — next up: chicken business.

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4. Bread & Cook the Chicken

• Set up your breading station:

  • Plate 1: Seasoned flour

  • Plate 2: Beaten egg (seasoned)

  • Plate 3: Seasoned panko breadcrumbs

• Pat the chicken dry. Place between plastic wrap on a cutting board (not your granite countertop!)

• Pound to ¼ inch thickness with a pan or mallet.

• Season both sides with salt and pepper.

• Bread the chicken one piece at a time:

  • Coat in flour (shake off excess)

  • Dip in egg (let drip)

  • Press into breadcrumbs

• In the same pan, heat a thin layer of oil over medium-high.

• When hot enough for breadcrumbs to sizzle, carefully add the chicken.

• Cook 5–8 minutes per side until golden brown and cooked through.

• Transfer to paper towel-lined plate and season with a pinch of salt. Let rest.

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5. Finish the Dish

• Stir sautéed Bok Choy into the rice. Taste and adjust seasoning.

• Slice the rested chicken crosswise into strips. Cutting in 45-degree angles gives it a special look when plating.

• Plate the rice, top with chicken, drizzle generously with sweet chili mayo, and garnish with green scallion tops.

  
  

🍽️ Serve It Up

Serve hot. Serve proud.

This dish isn’t shy — it’s bold, crispy, spicy, and soothing all at once.

Perfect with a crisp white wine or an icy beer.

Sighs guaranteed.