Ready : 20 mins [Prep : 5 mins † Cooking : 15 mins † Not Inclusive Of Marinating Time]
Serve : 4 with other dishes
Generic : PanFry
Level : Easy
Idle : NonePrintable Recipe.
“Simple Delicious Piece Of Chicken”
This is really a desperation on The VianD part to come up with a new recipe for a Chicken dish and not spent too much time preparing it. This Pan-fried boneless Chicken Thigh was prepared in no-time (simply marinate the Chicken for a couple of hrs and the Pan-fried) and surprisingly turned out pretty good, with slightly crispy skin and succulent meat. Here’s The Viand’s take on “Simple Pan Fry Chicken Thigh“.
- Chicken Thigh, deboned and trimmed off excess fat. Butterfly to equal thickness. Get ur poultry-man to do it for U.
- Salt, Sugar (Honey), minced Garlic and Ginger, Black pepper, Dark soy (for coloring), Sesame oil, Shaoxing wine and Oyster sauce. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Start by marinating the Chicken Thighs with all the Marinating Ingredients – for at least a couple of hrs.
- Step 2 : Make sure the Chicken is at room temperature (out of Fridge for at least 1 hr) b4 Pan-frying. Separate the Chicken from the sauce (set the sauce aside), scraping off any tiny bit of Ginger and Garlic, cos they will easily burn during the frying process.
Pan-fry the chicken – skin side down, with no/or very little oil as the fat will be rendered out on medium-heat. Saute till the skin brown and a little crispy, abt 8-10 mins. Flip and cook the other side for 4-5 mins (depending on the size and thickness of the Chicken).
To check if the chicken is cooked thru, simply cut a small incision at the thickest part, if not pink, it’s cooked.
Nice and golden brown skin. This what we want. Let it rest for abt 10-mins b4 slicing into desired thickness.Viola.., ur plate of “Simple Pan Fry Chicken Thigh” is ready in no-time at all.
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