Pan-fried Garlic Chicken Thighs
1.
After the chicken thigh is thawed, soak it in salt water for 20-30 minutes, rinse, and absorb the water with kitchen paper. Cut off the border fascia and fat. As for the chicken skin, you can leave it or not. Use a diamond knife on the other side of the chicken skin to taste And easy to cook, into a big pot;
2.
Add 1 tablespoon minced garlic, 1 teaspoon garlic powder, 1/3 teaspoon refined salt and 1/4 teaspoon white pepper, and marinate evenly;
3.
Add 1/2 tbsp cornstarch and mix well;
4.
Add 2 tablespoons of vegetable oil or peanut oil. Grab it well to seal off the moisture. Put it in a compact box or compact bag for at least 60 minutes and put it in the refrigerator for enough time to taste;
5.
Heat the pan with the bottom oil, medium heat, put the chicken skin side down, fry until golden brown;
6.
Flip the other side and fry until golden brown. In the process of frying, you can also fry on both sides repeatedly until the meat is fully cooked. Then use the chopping board for cutting cooked meat to cut into strips. The knife should be sharp so that the skin side is facing down and it is not easy to lose the appearance. , You can enjoy, Enjoy.
Tips:
1. In the case of thick meat, scratching an oblique knife, diamond knife or cross knife on the surface of the meat is to make the meat taste and easy to cook, but do not cut through the other side, which will affect the appearance and the meat will be cooked during cooking. Disperse affects the appearance.
2. Those who don't prepare garlic powder can add garlic powder, or sprinkle some onion powder or minced onion, etc. The taste is adjusted by yourself, so you can add it if you like it.
3. My idea for this dish is to make the meat golden but not dark and scorched, refreshing and refreshing, so I don't use dark soy sauce or dark soy sauce for frying.
