Pan-fried chicken thighs
Overview
The characteristic of this dish is that it is easy to operate and the sauce is fragrant and goes well with rice. According to my understanding, this method has the flavor of Cantonese cuisine. Frozen chicken thighs have a lot of meat and are thick. Steaming and chopping them is definitely not suitable. Frying is more suitable. The fishy smell of the meat can be chopped off during the frying process. I have no choice but to add star anise. If it is fresh chicken, try not to use aniseed or strong seasoning, so as not to cover up the original flavor of the chicken.
Tags
Ingredients
Steps
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Have dry seasoning ready.
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Make a diamond shape on the back of the chicken thighs to make it easier to flavor, but do not scratch the chicken skin. Place the chicken thighs in a large bowl, add 2 pieces of cinnamon, 1/2 star anise, 1/2 tablespoon of Sichuan peppercorns, 1 piece of tangerine peel, and cumin. 1/2 tablespoon, 1 slice of licorice, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of pepper, 1/2 tablespoon of mirin, and 2 tablespoons of white wine. Mix well with your hands and let stand for 30 minutes.
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Flip the thigh over to the other side and let it sit for another 30 minutes. Repeat this several times to marinate both sides of the thigh.
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Put the chicken legs into the pot and turn on medium heat.
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Fry until golden brown on both sides.
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If you are worried that the meat is too thick, add 3 tablespoons of water and cover it for about 5 minutes. When the time is up, dry the water over high heat.
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Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of mirin, 1 teaspoon of sugar, 1/2 teaspoon of dark soy sauce, 1 teaspoon of cornstarch, 1 tablespoon of sesame oil, and 1/4 cup of water into a small pot, stir evenly, turn up the heat, stir constantly, and cook until large bubbles form.
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Debone the chicken thighs, cut into pieces and place on a plate, add the sauce and serve.
