basic chicken recipe

Learn how to make Pan-fried Chicken Thighs from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience

Dad's Pan-fried Chicken Thighs: A Chinese Chef's Secrets (Video)!

17 oz chicken thigh

red onion

white onion

garlic

cornstarch

tbsp oil

tbsp Kikkoman® Oyster Sauce

tbsp Kikkoman® Soy Sauce

tbsp cooking wine

salt

tsp sugar

0.5 tsp white pepper

ginger

0.5 tsp garlic salt

Prepare marinade

Combine oyster sauce, light soy sauce, cooking wine, salt, sugar, white pepper, and cornstarch in a small bowl.

Cut aromatics

Cut the white onion and the red onion into slices.

Debone & trim chicken

Optionally, debone the chicken, and trim the skin and excess fat. To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.

Marinate chicken

Dry each piece of chicken with a paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes. 

Pan-fry chicken

Heat a skillet or flat-bottomed wok on high heat. Once it’s hot, add oil.

Add aromatics & final seasoning

Make some room by pushing the chicken to the sides of the pan. Add the minced garlic to the now-vacated middle of the pan, and cook until fragrant, or 10 seconds.

https://stream.mux.com/CxMjNWEog3yo5hmvvV02vj00ScDZXHLhWemlj7Dt4ufYc.m3u8

Learn how to make Pan-fried Chicken Thighs from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience!

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Dad's Pan-fried Chicken Thighs: A C...

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