Crispy Skin Pan-Fried Chicken Thighs
Ingredients
- 4 chicken thighs
- 1 cooking wine
- 2 light soy sauce
- 1 oyster sauce
- half dark soy sauce
- a few garlic slices
Instructions
- Debone the chicken thighs and make a few horizontal cuts for better flavor absorption. Add garlic slices, 1 spoon cooking wine, 2 spoons light soy sauce, 1 spoon oyster sauce, and half a spoon dark soy sauce. Mix well and marinate for 20 minutes.
- Pat the marinated chicken thighs dry with paper towels. Place skin-side down in a flat pan. Cover with foil and place a heavy pot filled halfway with water on top to press it down (this makes the meat firmer and more tender). Pan-fry over low heat for 5 minutes, then flip and fry for another 5 minutes.
- Cut into pieces, plate, and sprinkle with chopped parsley.
- Hard to resist sneaking a piece!
