Step 1

Remove excess fat from chicken thighs with scissors or knife. Flatten each piece out as much as you can by cutting/splitting open some of the thickest parts with a knife. Whether you cook thighs or breasts, I like to split things open to have even thickness so that every part cooks evenly and quicker.

Step 2

Add garlic and ginger powder to white wine for it to rehydrate. Like so -

Step 3

Add remaining sauce ingredients of 3 Tbs soy sauce, 2 Tbs wine, 2 Tbs sugar and 1 1/2 tsp honey. Mix well.

Step 4

In a large bowl, add chicken and marinade for at least 2 hrs or overnight.

Step 5

Heat frying pan on medium heat. Drizzle lightly with vegetable oil.

Step 6

Take thighs out of the marinade and cook in the heated pan. Use a splatter screen if you have one cause they will be splatterin'!! Also see how my thigh pieces are all spread out after splitting them up a little bit.

Step 7

Cook each side for about 2-3 minutes AT LEAST (most likely a little longer) until they are thoroughly cooked.

Step 8

Serve with rice and garnish with some fresh chopped green onions.