Dad's Authentic Pan-fried Chicken Thighs: A Chinese Chef's S

• servings: 4 servings
• active time: 25 minutes
• total time: 40 minutes

Ingredients

17 oz chicken thigh

½ red onion

½ white onion

3 clove garlic

3 tbsp cornstarch

2 tbsp oil

1 tbsp Kikkoman® Oyster Sauce

1 tbsp Kikkoman® Soy Sauce

1 tbsp cooking wine

1 tsp salt

1 tsp sugar

½ tsp white pepper

2 tbsp cornstarch

½ oz ginger

1 tbsp cooking wine

½ tsp garlic salt

Directions

Prepare marinade

To prepare the 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; 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.

Debone & trim chicken

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.

Marinate chicken

Dry each piece of chicken with a clean towel or paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes. For maximum penetration of the flavor into the chicken, keep the meat-side down facing the marinade (as opposed to the skin side which wouldn't absorb the marinade as well).

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.