Pairs well with Pan-Fried Chicken Thighs
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Pan-Fried Chicken Thighs
4.9M views • 2y ago
98.6K
2.2K
2.0% engagement
A simple yet gourmet weeknight dish featuring tender, juicy chicken thighs with a crispy exterior. This recipe includes tips for deboning and achieving an even cook, along with a flavorful marinade.
00:20:00 total
Serves 4
medium
Meat Main Course
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- chicken thighs - watch the video to see (skin-on, bone-in preferred; deboned)
- oyster sauce - 1 tablespoon
- light soy sauce - 1 tablespoon
- cooking wine - 1 tablespoon (Shaoxing rice wine preferred)
- salt - 1 teaspoon
- sugar - 1 teaspoon
- white pepper - 1/2 teaspoon
- cornstarch - 2 tablespoons (for marinade)
- ginger - 1/2 ounce (minced)
- white onion - 1/2 (half, sliced)
- red onion - 1/2 (half, sliced)
- garlic - 3 cloves (minced)
- cornstarch - 3 tablespoons (for coating)
- corn oil - 2 tablespoons
Instructions
- Prep the Chicken: Debone the chicken thighs if bone-in. Slice into the thick side to even out the thickness for uniform cooking.
- Marinate the Chicken: Combine oyster sauce, light soy sauce, cooking wine, salt, sugar, white pepper, cornstarch, and minced ginger in a bowl. Marinate the chicken thighs in this mixture.
- Prepare Aromatics: Slice the white and red onions. Mince the garlic.
- Coat the Chicken: Dredge the marinated chicken thighs in cornstarch to coat evenly.
- Pan-Fry the Chicken: Heat a pan with corn oil. Add the chicken thighs skin side down and pan-fry until golden brown, then flip to cook the other side.
- Serve: Serve the chicken thighs with the prepared aromatics.
