Pan-fried garlic crispy chicken thigh steak


Pan-fried garlic crispy chicken thigh steak
Pan-fried garlic crispy chicken thigh steak

This pan-fried garlic crispy chicken leg is a "permanent guest" on my family's table, and the turnover rate is very high! The golden and crispy skin is wrapped with tender meat that is so tender that it will "burst with juice", and the garlic aroma slowly penetrates into the nose. Every time it is served on the table, the aroma first hooks people, take a bite, the crispy skin snaps, and the meat and garlic aroma explode in your mouth. Who can not love this for family members who love meat? It is a delicious and favorite~

Ingredients

Steps

  1. Add shredded ginger to the boneless chicken thighs, then add 1 spoon of soy sauce, 1 spoon of oyster sauce, 1g of white pepper, 1 spoon of cooking wine, and 1 teaspoon of salt. Mix well with your hands to allow the seasoning to fully coat the chicken, and marinate for more than half an hour so that the chicken can be well-flavored.
    Add shredded ginger to the boneless chicken thighs, then add 1 spoon of soy sauce, 1 spoon of oyster sauce, 1g of white pepper, 1 spoon of cooking wine, and 1 teaspoon of salt. Mix well with your hands to allow the seasoning to fully coat the chicken, and marinate for more than half an hour so that the chicken can be well-flavored.
  2. Drain moisture: Use kitchen paper to absorb the surface moisture of the marinated chicken to avoid oil splashing during frying, which can make the chicken skin easier to fry and crispy.
    Drain moisture: Use kitchen paper to absorb the surface moisture of the marinated chicken to avoid oil splashing during frying, which can make the chicken skin easier to fry and crispy.
  3. Add a small spoonful of cornstarch to the drained chicken and mix well again. The cornstarch can help form a crispy skin and make the chicken taste more tender.
    Add a small spoonful of cornstarch to the drained chicken and mix well again. The cornstarch can help form a crispy skin and make the chicken taste more tender.
  4. Pour oil into a pan, add onions (or scallions), and slowly sauté over low heat until the aroma of the onions blends into the oil. Then remove the onions and leave only the "fragrant oil" for frying the chicken.
    Pour oil into a pan, add onions (or scallions), and slowly sauté over low heat until the aroma of the onions blends into the oil. Then remove the onions and leave only the
  5. Press and fry the chicken skin: Put the chicken skin side down into the pan, press a heavy object on the chicken (I use a grindstone wrapped in tin foil, you can also use a flat plate or heavy object at home), use the pressure to evenly heat the chicken skin, fry over medium-low heat for 3-4 minutes, until the chicken skin is golden and crispy.
    Press and fry the chicken skin: Put the chicken skin side down into the pan, press a heavy object on the chicken (I use a grindstone wrapped in tin foil, you can also use a flat plate or heavy object at home), use the pressure to evenly heat the chicken skin, fry over medium-low heat for 3-4 minutes, until the chicken skin is golden and crispy. Press and fry the chicken skin: Put the chicken skin side down into the pan, press a heavy object on the chicken (I use a grindstone wrapped in tin foil, you can also use a flat plate or heavy object at home), use the pressure to evenly heat the chicken skin, fry over medium-low heat for 3-4 minutes, until the chicken skin is golden and crispy. Press and fry the chicken skin: Put the chicken skin side down into the pan, press a heavy object on the chicken (I use a grindstone wrapped in tin foil, you can also use a flat plate or heavy object at home), use the pressure to evenly heat the chicken skin, fry over medium-low heat for 3-4 minutes, until the chicken skin is golden and crispy.
  6. After the skin side is cooked, turn it over and fry it on low heat for 3-4 minutes to cook the chicken inside. During this period, you can adjust the frying time according to the thickness of the chicken and the heat to ensure that the chicken is cooked through but not burnt.
    After the skin side is cooked, turn it over and fry it on low heat for 3-4 minutes to cook the chicken inside. During this period, you can adjust the frying time according to the thickness of the chicken and the heat to ensure that the chicken is cooked through but not burnt.
  7. Cutting and seasoning: Take out the fried chicken thighs, cut them into pieces of appropriate size, sprinkle with chopped parsley to enhance the flavor, and the fried crispy chicken thighs are ready.
    Cutting and seasoning: Take out the fried chicken thighs, cut them into pieces of appropriate size, sprinkle with chopped parsley to enhance the flavor, and the fried crispy chicken thighs are ready.
Languages
Gebratenes, knuspriges Hähnchenschenkelsteak mit Knoblauch - Deutsch (German) version
Pan-fried garlic crispy chicken thigh steak - English version
Filete de muslo de pollo crujiente con ajo y salteado - Española (Spanish) version
Steak de cuisse de poulet croustillant à l'ail poêlé - Français (French) version
Steak paha ayam goreng bawang putih renyah - Bahasa Indonesia (Indonesian) version
coscia di pollo croccante all'aglio in padella - Italiana (Italian) version
ニンニク風味の鶏もも肉のクリスピー炒め - 日本語 (Japanese) version
팬에 구운 마늘 바삭한 닭다리 스테이크 - 한국인 (Korean) version
สเต็กสะโพกไก่กรอบกระเทียมทอด - แบบไทย (Thai) version
香煎蒜香脆雞腿扒 - 香港繁體中文 (Traditional Chinese - Hong Kong) version