Easy Chicken Chop Recipe
A perfectly cooked chicken chop combines crispy exterior with juicy meat inside, creating a classic dish that never fails to satisfy. This recipe brings restaurant-quality results to your home kitchen.
INGREDIENTS
- 4 chicken thighs (about 500g, pound with the back of a knife after deboning)
DIRECTIONS
After deboning the chicken thighs, flatten them. Lightly pound the meat with the back of a knife to make it loose, then put them into a bowl.
Then add scallion sections, ginger slices, garlic slices, 2g salt, 1g white pepper powder, and 20ml cooking wine. Mix well and marinate for 20 minutes.
Pour 5ml cooking oil into the pan. After heating it over medium heat, turn to medium-low heat. Put the chicken thighs skin-side down into the pan and fry until golden brown (about 3 minutes).
Flip the chicken thighs over and continue to fry the other side until golden brown, ensuring both sides are crispy and well-colored.
In an empty bowl, add 15ml light soy sauce, 7.5ml cooking wine, 15g honey, 15g oyster sauce, and 100ml clear water. Stir well and set aside.
Pour the prepared sweet sauce into the pan, cover the pan, and simmer over low heat for 15 minutes.
Uncover the pan, turn to medium heat to reduce the sauce. During this time, turn the chicken thighs 2 - 3 times with a spatula to ensure the sauce is evenly coated on the meat.
Cut the chicken thighs into pieces and transfer them to a plate. Drizzle the remaining sauce in the pan over the chicken.
Finally, sprinkle with roasted white sesame seeds.