Prep time: 30 minutes
Marinating time: 6 hours or overnight
Serves: 6 large pieces of chicken thighs
4 lbs skin on, bone in chicken thighs
3 tbsp soy sauce
3 tbsp oyster sauce
3 tbsp cornstarch
2 tbsp olive oil
Ready to fry
3 tbsp cooking oil
3 tbsp chicken fat oil
1 large onion, peeled and chopped
5 cloves of garlic, minced
2 tbsp soy sauce
2 tbsp oyster sauce
1 can 7-up
1/2 cup dry white wine-optional
1 cup chicken stock
2 tbsp sesame oil
Combine chicken with soy sauce, oyster sauce, cornstarch,ground pepper and olive oil.
Combine well. Chill and marinate over night. Keep in the refrigerator.
When frying – pre heat cooking oil then adjust heat to medium.
Dry the surface of the chicken with liquid before frying to avoid splattering.
Fry skin side on first for 5 minutes until skin is brown.
Remove some of the oil produced from the chicken fat as you cook.
Turn over and cook the other side and cook for 8 minutes or longer until crust is cooked and brown.
Transfer to a plate.
Clean the pan and continue to cook.
Pre heat chicken fat oil for a minute
Saute onions and garlic.
Add soy and oyster sauce
Add 7 – up
Add chicken stock.
add sesame oil
Cook over high heat (4 minutes) to boil.
Then add chicken back to the pan. Boil .
Simmer for 15 minutes or until interior is no longer pink or bloody.
Remove chicken and cool down before slicing.
Continue to simmer the sauce until thick,
To serve – add chicken to the plate and drizzle sauce on top.
cookware purchase: https://www.heritagesteel.us/pages/ch…