Chinese•quick

Easy Crispy Chicken

Easy pan-fried crispy chicken with ginger scallion sauce

Ingredients

Quantities are shown as originally provided.

1 chicken thigh ( , remove the bones and cut some lines on the thicker parts to get a uniform thickness. )
salt and pepper
1 tbsp. minced ginger
1 tbsp. minced garlic
2 tbsp. sesame oil
1/2 cup chopped scallion
1 tbsp. light soy sauce
salt as needed
2 tbsp. water
1 tsp. ginger
1 tsp. garlic
1 fresh Thai pepper (, cut into small circles )
2 small lime juice
1 tbsp. light soy sauce
1 tbsp. sesame oil
1/4 tsp. sugar
1 coriander (, cut into small sections )

1
Remove the bones of the chicken thigh and then pat dry completely.
2
Pre-heat oven to 180 Degree C (356 Degree F)
3
Slightly grease the pan and place the chicken in. Skin downside. Fry over medium to slow fire until the bottom skin release oil. Pour the chicken oil out. Then continue cooking until the skin becomes crispy (takes 8 to 12 minutes). Then turn over.
4
During the process, make the two dipping sauces. Dipping sauce 1:Add chicken oil in a pan, add grated ginger and garlic. Fry until aromatic. Add spring onion and then place water. Simmer for a while and then add a small pinch of salt and light soy sauce. Mix well.
5
Dipping sauce II, place chopped ginger, garlic, fresh pepper, coriander with soy sauce and sesame oil in a small bowl. Squeeze around 1 tablespoons of lime juice.
6
Place in oven and continue roasting for 3-5 minutes at 180 degree C. Transfer out immediately. Cut into smaller strips and serve with dips.