1
Debone the chicken thighs by finding the center bone and carefully cutting around it from both sides, then cutting along the back while preserving as much meat as possible. Flip and repeat to fully separate the bone.
2
Remove the skin if desired or leave it on. Slice into any thick sections to even out the thickness throughout, ensuring uniform cooking. Trim excess cartilage or fat if preferred.
3
Prepare the marinade by combining oyster sauce, light soy sauce, cooking wine, salt, sugar, white pepper, and cornstarch. Stir until the mixture reaches a paste-like consistency.
4
Mince fresh ginger by peeling, thinly slicing, cutting into thin strips, then turning 90 degrees to mince fine. Mix the minced ginger into the marinade.
5
Prepare aromatics by slicing half a white onion and half a red onion thinly. Smash 3 garlic cloves to make peeling easier, then mince finely.
6
Pat the chicken dry with paper towels, then place each piece meat-side down into the marinade to allow the meat to absorb flavors better. Marinate for about 10 minutes.
7
Coat each marinated chicken thigh in cornstarch by first dredging the meat side, then the skin side, creating a light even coating that will crispen when pan-fried.
8
Heat a flat-bottomed skillet or wok on high heat for 2-3 minutes until the pan changes color and steam rises. For non-stick pans, skip this step and add oil first.
9
Add 2 tablespoons of corn oil and watch it bubble and smoke, then reduce heat to low.
10
Place each chicken thigh skin-side down in the pan at low heat. Cook for 2-3 minutes until the skin turns golden brown, occasionally nudging the pieces to ensure even heating.
11
Flip the chicken and increase heat to medium. Cook the meat side for 5-6 minutes until golden brown, checking occasionally to prevent burning or sticking.
12
Flip back to the skin side and cook for 1-2 minutes more to further crisp and perfume the skin.
13
Flip the chicken meat-side up and add minced garlic to the center of the pan, frying until fragrant. Add the sliced onions and stir. Add a splash of cooking wine, cover with a lid, and increase heat to high for about 30-40 seconds to allow the sauce to reduce and flavors to infuse.
14
Turn off the heat and sprinkle garlic salt to taste. The chicken should now be golden, crispy on the outside, and tender and moist inside.
15
Plate by creating a bed of onions on a serving plate, arranging the chicken thighs on top in a row, and garnishing with additional onions. Serve immediately.
PrimedTableBETA
