Name: Crispy Asian Chicken Thighs
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Asian
Ingredients: 8 bone in skin on chicken thighs (4 if they are very large); 1 tablespoon coarsely chopped fresh ginger; 3 whole scallions cut into two-inch pieces; ¼ cup Shaoxing cooking wine (or dry sherry wine); ¼ cup soy sauce; 2 tablespoons oyster sauce; ½ teaspoon kosher salt; ¼ teaspoon white pepper; ½ cup all-purpose flour; ½ cup corn starch; 1 ½ teaspoons kosher salt; ½ teaspoon white pepper; 1/8 teaspoon cayenne pepper; We used vegetable oil but any other neutral flavored oil will work; ¼ cup honey; 2 tablespoons soy sauce; 1 teaspoon grated fresh ginger; 1 teaspoon fresh garlic, minced fine; 1 tablespoon Shaoxing cooking wine (or dry sherry)

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Crispy Asian Chicken Thighs

Crispy Asian Chicken Thighs are marinated and fried, then served with a super flavorful Asian-inspired honey soy ginger garlic sauce.

Yield: 4 servings (2 thighs per person) 1x

Prep: 60 minutesCook: 25 minutesTotal: 1 hour 25 minutes

Ingredients

8 bone in skin on chicken thighs (4 if they are very large)

Marinade

1 tablespoon coarsely chopped fresh ginger
3 whole scallions cut into two-inch pieces
1/4 cup Shaoxing cooking wine (or dry sherry wine)
1/4 cup soy sauce
2 tablespoons oyster sauce
1/2 teaspoon kosher salt
1/4 teaspoon white pepper

Coating

1/2 cup all-purpose flour
1/2 cup corn starch
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper

Cooking oil

We used vegetable oil but any other neutral flavored oil will work

Sauce

1/4 cup honey
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon fresh garlic, minced fine
1 tablespoon Shaoxing cooking wine (or dry sherry)

Instructions

Place chicken into a gallon zip lock bag and add all marinade ingredients. Seal and marinate one hour at room temperature.
Place the coating ingredients into a large bowl and whisk.
Drain and discard the marinade.
Coat each piece of chicken in the dry mixture, coating both sides thoroughly.
Let the coated chicken sit for five minutes.
Heat the oven to 350 degrees F.
In a heavy-duty large pan such as cast iron or carbon steel, add one inch of oil and heat over high heat to 350 degrees F., using a heat gun or a candy thermometer.
Using tongs, place four pieces of chicken in the hot oil, skin down first, and fry three minutes. Turn each piece over and fry for another three minutes.
Remove to a plate lined with paper towels then place the browned chicken onto the sheet pan.
After the oil is back up to 350 degrees F., repeat for the last four chicken pieces.
Place the tray of chicken in the oven and cook until the internal temperature reaches 160 degrees F. using a probe thermometer to test for doneness.
Remove the pan and let it sit for five minutes, then serve with the sauce on the side.

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Cuisine: Asian Method: fry, bake

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