Garlic Mushroom Pan-Fried Chicken Leg with Butter

Steps

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1. 1
   Rinse the boneless chicken leg under cold water to thaw, then pat dry with paper towels. Use the back of a knife to tenderize the meat by gently striking it to break the fibers, then cut into pieces.
   ▶ ≈0:12
2. 2
   Heat a skillet over medium heat and place the chicken legs skin-side down. Add a little oil if needed. Cook slowly over medium-low heat to render the fat and achieve golden, crispy skin.
   ▶ ≈0:30
3. 3
   Smash or mince the garlic and score then dice the onion. Clean the mushrooms with paper towel and halve them, or cut into quarters if large.
   ▶ ≈0:36
4. 4
   Once the chicken is fragrant, push it to the side of the skillet. Add the garlic to the rendered chicken fat to toast, then add the onion and mushrooms.
   ▶ ≈1:13
5. 5
   Turn to medium-low heat. Add black pepper first to build flavor, then add sugar to develop a caramel aroma. Pour in rice wine and salt, cover the lid, and simmer over low heat until the chicken is cooked through.
   ▶ ≈1:19
6. 6
   Uncover and increase heat to high, stirring to reduce and concentrate the sauce. Add soy sauce and let the butter melt in. Finally, add the chopped Thai basil, toss to combine, and transfer to a serving plate.
   ▶ ≈1:38