Orange Chicken Thigh
1.
Prepare chicken drumsticks and oranges.
2.
Debone chicken thighs.
3.
Use a fork on the skin side of the chicken thigh and tie a few holes.
4.
Cut the orange.
5.
Stir a few times in the orange meat with a fork to make more juice.
6.
Add oyster sauce light soy sauce, green onion and ginger to the boneless chicken thighs and squeeze half of the orange juice.
7.
Stir and marinate for 20 minutes.
8.
Pour a small amount of oil into the pot and add the marinated chicken legs. Fry the skin face down.
9.
Fry the scab on one side and fry the other side.
10.
After frying the golden brown on both sides, add the marinated chicken leg soup sugar and appropriate amount of water.
11.
Squeeze the other half of the orange juice.
12.
Bring to a boil, turn to medium heat and simmer for 10 minutes, add the soup until thick.
Tips:
The best choice for chicken is drumsticks, which are tender and have fewer bones. The purpose of puncturing the chicken skin is to prevent the chicken skin from curling during frying and for better flavor. It is best not to dry the soup, the bibimbap is very delicious.
