Rice syrup (or corn syrup, maple syrup, honey, or sugar)¼ cups
Ground black pepper1 tsp
Cooking oil1 tbsp
ButterFor finishing the dish~2 tbspest.
Green onion/scallion, slicedFor garnish~2 tbspest.
Steps
1
Trim the chicken thighs, remove excess fat, and cut into uniform pieces about 2 inches by 1 inch in size.
2
Place the chicken pieces in a bowl and cover with 1 cup of cold milk. Refrigerate for about 30 minutes to tenderize the meat and remove any gamey flavor.
3
While the chicken is marinating, prepare the sauce by combining the minced garlic, ginger, soy sauce, rice syrup, and ground black pepper in a bowl and mix well.
4
After 30 minutes, drain the milk from the chicken and pat dry. Add the chicken to the sauce and mix until well coated.
5
Heat a pan over medium-high heat until very hot. Add the cooking oil and then place the chicken pieces in the pan, reserving the remaining sauce for later.
6
Cover the pan with a lid, reduce heat to medium, and cook for 5 minutes.
7
Flip the chicken pieces, increase the heat to medium-high, and pour in the reserved sauce. Continue cooking for about 5 minutes, occasionally stirring the chicken and basting it with the sauce from the bottom of the pan.
8
After a total of about 10 minutes of cooking, spread butter over the chicken pieces and let it melt completely and coat the chicken.
9
Test for doneness by piercing the thickest piece of chicken with a toothpick or skewer—it should go through cleanly without any pink juice running out.
10
Transfer the cooked chicken to a serving plate or bowl and garnish with sliced green onions. Serve hot.
PrimedTableBETA
