Pan fried boneless chicken thighs

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Ingredients:

Frozen boneless chicken thigh - 4 big pieces

Salt - a pinch + 1/2 teaspoon

Water - 1 big bowl

Corriander - 2 sprigs (around a handful)

Oil - 1 tablespoon for marinade & 2 for frying

Fish sauce - 1 tablespoon

Garlic - 4 cloves

Light soy sauce - 2 tablespoon

Oyster sauce - 1 tablespoon

White pepper powder - 1 teaspoon

Brown sugar - 1 teaspoon

Dark soy sauce - 1 tablespoon

Directions:

1. Put the frozen boneless chicken thighs into a big bowl of room temperature water and add a pinch of salt (you can skip this step if you are NOT using frozen chicken thighs)

2. After the chicken is defrosted, dry it with kitchen towel

3. Make a few slices along the back of the chicken (the side without the skin) but don’t damage the skin

4. Now we can prepare the marinade: Add 1 tablespoon oil, fish sauce, corriander and garlic and grind them into a paste. I make my paste with a mortar and pestle but you can simply chop them or use a food processor

5. Add all other seasonings into the paste (except for the 2 tablespoons of oil for frying)

6. Let it marinate for at least 2 hours

7. For cooking: Add 2 tablespoons of oil into the pan with high heat. Once it’s hot, put the side with the skin into the pan and fry it until its golden brown (approx. 2 mins)

8. Turn the chicken to the other side, reduce the cooker to low heat, put the lid on and let it cook 7-8 minutes or until its completely cooked

Attention:

1. Don’t try to use hot water to speed up the defrosting process as you can't get rid of the frozen taste with that

2. Step 3 above is to avoid the chicken from bending out of shape

3. Step 8 - Please adjust the cooking time according to the size of your chicken. If you you’re not sure if the chicken is cooked or not, stab a knife into the chicken; if there’s no blood coming out then its cooked

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