Pan Fried Chicken With Green Onion Sauce

Steps

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1. 1
   Separate the green onion into white stem and leafy parts. Cut the white stem lengthwise into quarters and mince finely; slice the leafy part along its length and mince finely.
   ▶ ≈0:35
2. 2
   Slice the ginger thinly, cut into thin strips, then mince finely.
   ▶ ≈1:05
3. 3
   Lightly score the chicken thigh several times and gently poke with the tip of a knife to help seasonings penetrate deeper.
   ▶ ≈1:25
4. 4
   Season the chicken with salt, sugar, white pepper powder, and rice wine. Mix evenly and marinate for 10 minutes.
   ▶ ≈1:40
5. 5
   Heat a pan over medium-high heat and add oil. Test the oil temperature with a small piece of minced ginger; when it sizzles, add the remaining ginger.
   ▶ ≈2:01
6. 6
   Let the ginger sizzle briefly in the oil, then add the green onion. The best time to add green onion is when you can smell the ginger but before it starts to brown.
   ▶ ≈2:27
7. 7
   Mix the ginger and green onion together, season with salt and sugar, and stir until dissolved. Remove the green onion sauce to a bowl.
   ▶ ≈2:42
8. 8
   Leave a little oil in the pan, heat over medium-high, and add the marinated chicken. Pan-fry until the bottom is golden brown.
   ▶ ≈3:01
9. 9
   Flip the chicken, cover the pan, lower to medium heat, and continue pan-frying for 3 minutes.
   ▶ ≈3:14
10. 10
    After 3 minutes, uncover and check the bottom for a nice golden brown color. If needed, raise heat to medium-high and continue until you achieve the desired color.
    ▶ ≈3:28
11. 11
    Flip and pan-fry the other side until golden brown. Once both sides look good, remove the chicken to a plate.
    ▶ ≈3:46
12. 12
    Pour the green onion sauce over the chicken and serve.
    ▶ ≈3:59