- 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 colouring),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 !!!
Start by marinating the Chicken Wings with all the Marinating Ingredients – for at least a couple of hrs.
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 burned during the frying process.
Pan-fry the chicken – skin side down, with no/or very little oil as the fat will be render 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.