Print-Stir-Pan-Fry Chinese Roast Chicken (Boneless)

INGREDIENTS

Main :

  • Deboned chicken thighs, with skin attached. Score and butterfly the thick section of the meat for even cooking.

Marinating :

  • Five-space powder, Salt, Sugar/Honey, white pepper, a touch of Oyster sauce, Sesame oil and a dash of Shaoxing wine. All to taste. ** Note : Just dash/pinch 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 !!!
METHOD

Start by Pat-drying the chicken and then applying the marinating paste into the meat. Rub it in, making sure the meat are thoroughly coated. Leave the skin alone, just marinate the meat side. When U R done applying the marinating paste, turn the chicken over and pat-dry the skin again. Apply a few drops of dark-soy on the skin, just for coloring, spread evenly. Fridge for at least a couple of hrs, skin- side up, without covering – this will help dry the skin even further which will result the crispy skin.

Make sure the chicken are at room-temperature (out of the Fridge for at least an hr). Heat up a nonstick Pan with a small amount of oil till smoking hot. Turn heat to medium and place the chicken in, skin-side down.  Don’t move the chicken too much, let it sit for at least 3-5 mins b4 checking on it. When the skin are Golden-brown and crispy (abt 8-10 mins, depending on the heat), flip over to the meat side and let it sauté for till slightly Golden-brown – another 8-10 minutes.  When done, flip over to the skin side again, turn the heat up and let it sauté for another min or so – to further render the fat on the skin which will produce the crispy skin.  Take the chicken out to drain off excess oil, let them sit for 5-10 minutes b4 slicing into bite size. Be extra careful with the skin, try to keep them intact to the meat.

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