Pan-Fried Chicken Thighs

Ingredients

• 17 oz (482 g) chicken thighs
• 1/2 red onion
• 1/2 white onion
• 3 cloves garlic
• 3 tbsp cornstarch, for coating
• 2 tbsp neutral cooking oil
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp cooking wine, for the marinade
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tbsp cornstarch, for the marinade
• 1/2 oz (14 g) fresh ginger
• 1 tbsp cooking wine, to finish
• 1/2 tsp garlic salt

Method

1. Combine the oyster sauce, light soy sauce, 1 tablespoon cooking wine, salt, sugar, white pepper and 2 tablespoons cornstarch. Mince the ginger and stir it into the marinade.
2. Slice the red and white onions. Mince the garlic.
3. Debone and trim the chicken thighs if desired. Cut through especially thick sections so the thighs cook evenly.
4. Pat the chicken dry, coat it thoroughly in the marinade and leave it for about 10 minutes.
5. Spread 3 tablespoons cornstarch on a plate. Lightly coat both sides of each chicken thigh and shake off the excess.
6. Heat a skillet or flat-bottomed wok over high heat. Add 2 tablespoons oil, then reduce to medium-low.
7. Place the chicken skin-side down and cook for 2–3 minutes until golden.
8. Turn and cook the second side for 5–6 minutes.
9. Turn back onto the skin side and cook for another 1–2 minutes until crisp.
10. Push the chicken aside. Cook the garlic for about 10 seconds, then add the onions and cook for about 20 seconds.
11. Add the remaining tablespoon of cooking wine, cover immediately and cook over high heat for 30–40 seconds.
12. Uncover, sprinkle with garlic salt, mix briefly and serve the chicken over the onions.