Sweet and Sour Chicken Thighs
Debone and cut the chicken legs into pieces, marinate, pan-fry until cooked through, and serve with a sweet-and-sour thickened sauce.
Ingredients
chicken thigh upper (remove thigh bone and fascia, cut each piece in half straight, pound to tenderize)
450 g (1 lb)
cooking oil (for pan-frying chicken thighs)
1 tbsp
cornstarch (to coat the bottom of chicken pieces)
about 1 tbsp
dark soy sauce
1 tbsp
Shaoxing wine
1 tbsp
ginger juice
1 tsp
sugar (for marinade)
1 tsp
five-spice powder
1/8 tsp
salt
1/8 tsp
garlic clove (crushed)
1
chicken broth (for sauce)
1/3 cup
Zhejiang vinegar (for sauce)
2 tbsp
sugar (for sauce)
2 tbsp
cornstarch (for sauce)
1 tsp
Instructions
1
Preparation and Marinating
Trim excess fat from chicken thighs, remove the thigh bone and fascia, cut each piece in half straight, gently pound the chicken with the back of a knife to tenderize. Mix in the marinade ingredients and marinate for 20 minutes. Pour into a colander to drain excess marinade, and set the drained marinade aside to add to the sauce later.
2
Pan-Frying
Preheat a frying pan over high heat for 5 minutes. Lightly coat the bottom of each chicken piece with cornstarch. Add oil to the preheated pan, place chicken pieces in one by one with the skin side down. Pan-fry over high heat for 2 minutes. Flip the pieces and fry for another 2 minutes, then transfer to a plate.
3
Saucing
Pour the sauce ingredients into the frying pan, heat over high heat for 30 seconds, then drizzle the sauce over the chicken and serve.
