Pan-Fried Chicken Thighs

煎雞扒

Serves
4
Prep
25 min
Cook
15 min
Total
40 min

Ingredients

Marinade

  • 1tbspoyster sauce
  • 1tbsplight soy sauce
  • 1tbspcooking wine
  • or 1tbspwater
  • or 1tbspbroth
  • 1tspsalt
  • 1tspsugar
  • 1/2tspwhite pepper
  • 2tbspcornstarch
  • 141/2gozginger, minced

Chicken

  • 48017gozchicken thighs, skin-on and bone-in
  • 3tbspcornstarch, for coating
  • 2tbspoil, for frying

Onions

  • 1/2red onion, sliced
  • 1/2white onion, sliced
  • orinstead of all of the above:
  • 1onion, sliced

To finish

  • 3clovesgarlic, minced
  • 1tbspcooking wine
  • or 1tbspwater
  • or 1tbspbroth
  • 1/2tspgarlic salt

Equipment

  • skillet with a lid or flat-bottomed wok with a lid

Steps

Marinade

  1. Stir the oyster sauce, soy sauce, cooking wine, salt, sugar, white pepper, cornstarch and ginger together in a small bowl.

Prepare

  1. Slice the onions: thinly if you want them to melt into the dish, or thicker for crisp bites.

  2. Debone the chicken and trim off the excess skin and fat, if you like. Slice through the thicker parts so the chicken cooks evenly.

  3. Pat the chicken dry, then coat each piece in the marinade. Leave it meat-side down in the marinade for about .

  4. Spread the cornstarch for coating on a plate. Coat both sides of each thigh thinly and shake off the excess.

Cook

  1. Heat the skillet over high heat, then add the oil. When it shimmers, turn the heat to medium-low and add the chicken skin-side down.

  2. Cook for , until golden brown. Flip and cook for , until the other side is golden brown too. Flip back and cook for more, until the skin is crisp.

  3. Push the chicken to the sides of the pan. Add the garlic to the middle and cook for about , until fragrant. Add the onions, spread them out and cook for about , until fragrant.

  4. Pour in the cooking wine and cover right away. Turn the heat to high and cook, covered, for .

  5. Uncover, sprinkle the garlic salt over the chicken and toss to mix.

  6. Serve the chicken on a bed of the onions, topped with the best-looking onion slices.

Notes

  • Deboning and trimming are optional, but make the chicken nicer to eat. To debone, angle the knife toward the bone and cut down both sides, then lift the bone up and cut around it to free it.
  • Any onion works: one whole onion of any color, or a mix including yellow onion.
  • Without the cooking wine the chicken still tastes great, but you lose some aroma.

Variations

Chicken breast: shorten the cooking times so the chicken doesn't overcook and dry out.

Source: www.madewithlau.com