🍗 How a Chinese Chef cooks Chicken Thighs (煎雞扒)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Mix the oyster sauce, light soy sauce, cooking wine, salt, sugar, white pepper and cornstarch in a small bowl to make the marinade.
2. Mince the ginger and stir it into the marinade.
3. Slice the white and red onions to your preferred thickness: thin slices for a soft texture, thicker for crunch.
4. Mince the garlic.
5. Optionally, debone the chicken and trim the skin and excess fat. Slice through the thicker parts of the meat so it cooks evenly.
6. Dry the chicken, coat it in the marinade and leave it for about 10 minutes, meat side down.
7. Coat each piece of chicken in a thin layer of cornstarch and gently shake off the excess.
8. Heat a skillet or flat-bottomed wok on high until hot, then add oil.
9. When the oil shimmers, reduce the heat to medium-low and place the chicken skin-side down. Cook until golden, about 2–3 minutes.
10. Flip and cook the other side until golden, about 5–6 minutes.
11. Flip back to skin side and cook 1–2 minutes more until crispy.
12. Push the chicken to the sides of the pan. Add the garlic to the centre and cook until fragrant, about 10 seconds.
13. Add the sliced onion and cook until fragrant, about 20 seconds.
14. Pour in the cooking wine and cover immediately. Turn the heat to high and cook covered for 30–40 seconds.
15. Uncover, sprinkle with garlic salt and toss to distribute. Serve the chicken on a bed of onions, topped with the nicest onion pieces.

Summarized from Made With Lau's video. Watch it for the details.

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