ID: 87fdcd98...
This recipe transforms simple chicken thighs into a gourmet weeknight meal, featuring a crispy, aromatic skin and tender, juicy meat. It's packed with flavor, easy to make, and perfect for beginners looking to elevate their home cooking.
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Debone and trim chicken thighs for even cooking. → Prepare marinade with ginger and aromatics (onions, garlic). → Marinate chicken, then coat with cornstarch for crispiness. → Pan-fry chicken, skin side down first, until golden brown on both sides. → Add aromatics and a splash of cooking wine, then cover briefly to finish cooking. → Season with garlic salt and serve over onions.
Debone and trim chicken thighs for even cooking. → Prepare marinade with ginger and aromatics (onions, garlic). → Marinate chicken, then coat with cornstarch for crispiness. → Pan-fry chicken, skin side down first, until golden brown on both sides. → Add aromatics and a splash of cooking wine, then cover briefly to finish cooking. → Season with garlic salt and serve over onions.
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Chicken thighs are forgiving and hard to overcook, making them ideal for beginners.
Always ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
Patting the chicken dry before marinating helps it absorb flavors better and reduces oil splatter during frying.
The cornstarch coating is key for achieving a crispy exterior and sealing in moisture.
Preheating the pan (especially stainless steel) before adding oil is crucial to prevent sticking.
Lower the heat before adding chicken to the pan to avoid burning the exterior before the inside cooks.
Cooking wine enhances the dish's aroma and binds flavors; if omitted, use water or broth for the steaming step.
For reheating, an air fryer or toaster oven is best for maintaining crispiness. A microwave can be used for convenience, but steaming is not recommended as it can make the chicken soggy.
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