Garlic Pepper Iron Plate Chicken Thigh

Steps

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1. 1
   Season the chicken thigh with salt, sugar, and sake, then lightly coat it with a thin layer of flour.
   ▶ ≈0:39
2. 2
   Cut the cabbage, bean sprouts, and chili pepper into small pieces.
   ▶ ≈1:12
3. 3
   Fry the sliced garlic in a hot pan until golden and crispy, then remove and set aside for garnish.
   ▶ ≈0:59
4. 4
   Using the leftover oil in the pan, pan-fry the flour-coated chicken thigh on both sides until golden and cooked through.
   ▶ ≈1:12
5. 5
   In another pan, combine the onion, garlic, black pepper, soy sauce, oyster sauce, sake, mirin, sugar, water, and butter, and bring to a boil to make the black pepper sauce.
   ▶ ≈0:39
6. 6
   Mix the cornstarch with a little water to make a slurry, then stir it into the sauce until thickened.
7. 7
   Quickly stir-fry the cabbage, bean sprouts, and chili pepper, season with salt, and spread on a hot plate or dish as the base.
8. 8
   Place the pan-fried chicken on top of the vegetables, drizzle with the black pepper sauce, and finish by sprinkling the crispy garlic on top.