Directions
- 1Slice each chicken thigh about 1 inch apart without cutting all the way through.
- 2Season the chicken with salt on both sides.
- 3Season the chicken with white pepper on both sides.
- 4Sprinkle a thin layer of cornstarch over the chicken on both sides.
- 5Add cooking oil to a pan over medium-high heat.
- 6Place the chicken skin-side down in the pan.
- 7Pan-fry the chicken for about 4 minutes until golden brown.
- 8Flip the chicken and pan-fry for another 4 minutes until golden brown.
- 9Remove the chicken from the pan.
- 10Over medium heat, add butter to the pan.
- 11Add garlic to the pan.
- 12Add soy sauce to the pan.
- 13Add honey to the pan.
- 14Add brown sugar to the pan.
- 15Add chicken stock to the pan.
- 16Mix well.
- 17Return the chicken to the pan and simmer for about 5 minutes.
- 18Ensure the internal temperature of the chicken is at least 165 degrees Fahrenheit.
- 19Serve the chicken with steamed rice, egg drop soup, and garlicky broccoli.
Ingredients
- chicken thigh
- a pinch salt
- white pepper
- 2 tbsp cornstarch
- cooking oil
- butter
- 3 cloves garlic
- 3 tbsp soy sauce
- honey
- 2 tbsp brown sugar
- 4 tbsp chicken stock
Equipment
knifecutting boardsalt shakerwhite pepper shakerplatepantongschopsticksladlebowl
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