Pan-Fried Chicken Thighs (煎鸡扒)

Tutorial video

Ingredients (14)

• 4 bone-in, skin-on chicken thighs (about 600 g)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 tsp sesame oil
• 1/2 tsp chicken bouillon powder
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 scallion, sliced (white and green parts separated)
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp oyster sauce
• 1 tsp chili oil

Nutrition (per serving)

Calories

300 kcal

Carbohydrate

5 g

Protein

20 g

Fat

20 g

Fiber

0 g

Sodium

600 mg

Calcium

10 mg

Potassium

300 mg

Iron

1 mg

Zinc

1 mg

Magnesium

10 mg

Cholesterol

80 mg

Instructions

• Trim any excess fat and, if desired, debone the chicken thighs.
• In a bowl, whisk together light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, chicken bouillon, sugar, minced garlic, and minced ginger.
• Add the chicken thighs to the bowl, toss to coat, and let them marinate for 15–20 minutes.
• Lightly dust the marinated thighs with cornstarch, shaking off excess.
• Heat a non‑stick wok or skillet over medium‑high heat and add the vegetable oil, swirling to coat the surface.
• Place the thighs skin‑side down and pan‑fry until the skin is golden and crisp, about 4–5 minutes.
• Flip the thighs, add the sliced white part of the scallion, and continue cooking until the meat is cooked through, about 3–4 minutes.
• Add a splash of rice cooking wine, drizzle the chili oil, and stir‑fry briefly to deglaze the pan.
• Stir in oyster sauce and a quick drizzle of light soy sauce, tossing to coat the chicken evenly.
• Remove from heat, garnish with the green part of the scallion, and serve hot.