Pan-fried Chicken Thighs

Method6 steps · about 40 min

1. 1

   Step 1: Mix 1 tbsp Kikkoman oyster sauce, 1 tbsp Kikkoman soy sauce, 1 tbsp marinade cooking wine, 1 tsp salt, 1 tsp sugar, 1/2 tsp white pepper and 2 tbsp marinade cornstarch. Mince the ginger (1/2 oz) and stir it into the marinade.

   Uses 1 tbsp kikkoman oyster sauce · 1 tbsp kikkoman soy sauce · 1 tbsp cooking wine for marinade · 1 tsp salt for marinade · 1 tsp sugar · 1/2 tsp white pepper · 2 tbsp cornstarch for marinade · 1/2 oz ginger

   
2. 2

   Step 2: Cut aromatics: Cut the white onion (1/2) and the red onion (1/2) into slices; the thickness is up to how crunchy you like your onions. Slice them more thinly if you want them to melt into the dish, or cut thicker slices if you prefer crisp bites of onion.; Mince the garlic (3 clove).

   Uses 1/2 red onion · 1/2 white onion · 3 clove garlic

   
3. 3

   Step 3: Debone & trim chicken (17 oz): It’s optional to debone the chicken, and to trim the skin and excess fat; we like to do both for a better eating experience. 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.; Slice through the thicker parts of the flesh for even cooking. If you don’t, the thinner parts of the chicken will finish cooking before the thicker parts do.

   Uses 17 oz chicken thighs

   
4. 4

   Step 4: Pat the prepared thighs dry and coat them thoroughly with the prepared marinade, keeping the meat side down. Refrigerate for about 10 minutes. Spread the separate 3 tbsp coating cornstarch on a plate, lightly coat both sides and shake off excess; discard starch remaining after raw-chicken contact.

   Refrigerated thigh marinade about 10 minutes · 10 minUses Deboned or bone-in, evenly opened chicken thighs with chosen skin treatment · Prepared chicken marinade · Up to 3 tbsp coating cornstarch; discard unused raw-contact starch

   
5. 5

   Step 5: Heat a skillet or flat-bottomed wok on high and add 2 tbsp oil. When shimmering, reduce to medium-low and lay in the coated thighs skin-side down if the skin was retained, or first side down if trimmed. Cook about 2–3 minutes until golden. Turn and cook the second side about 5–6 minutes, then turn back for another 1–2 minutes to crisp the first side. These times are guides; continue cooking until every thigh reaches 74°C/165°F at its thickest centre, checking away from any bone.

   Uses Marinated and starch-coated chicken thighs · 2 tbsp oil

   
6. 6

   Step 6: Push the fully cooked chicken to the pan sides and fry the prepared minced garlic in the centre for about 10 seconds until fragrant. Add all the sliced onions and spread them out, cooking about 20 seconds. Add the separate 1 tbsp pan-finish cooking wine and cover immediately. On high heat cook covered for 30–40 seconds to meld the flavours, watching the liquid. Uncover and reduce any excess liquid as needed. Sprinkle 1/2 tsp garlic salt over the chicken and mix briefly. Plate the chicken over the onions, using attractive onion pieces on top.

   Uses Fully cooked pan-fried thighs · Prepared sliced onions and minced garlic · 1 tbsp cooking wine for pan finish · 1/2 tsp garlic salt for finishing