Pan-Fried Chicken Thighs
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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
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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.
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