How Chinese Chef Cooks Garlic Fried Chicken Thighs
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Published 2024-05-07
The chicken thighs get an incredible flavor boost by being marinated in a mixture of soy sauce, rice wine, sesame oil, white pepper, and crushed garlic. The garlic gets infused into the chicken as it marinates.
Then the thighs are double fried using the traditional Chinese technique to get them ultra crispy on the outside while staying tender and moist inside.
This restaurant-quality dish packs a punchy garlic flavor and makes a fantastic main course or appetizer. The Chinese chef shares all his secrets for perfect fried chicken every time, including the key step of marinating in a garlic soy sauce mixture. You'll be craving these garlic chicken thighs weekly after trying this amazing recipe!
Here is the recipe for Chinese Cantonese Garlic Fried Chicken Thighs:
Ingredients:
2 kg chicken thighs
2 tbsp crushed garlic
2 tsp salt
White pepper to taste
1 tbsp sugar
2 tsp chicken bouillon powder
Oyster sauce to drizzle
Sesame oil to drizzle
Chinese rice wine to drizzle
Olive oil to drizzle
1 egg
Corn starch
All-purpose flour
Oil for deep frying
Instructions:
1. Wash and clean the chicken thighs. Cut a slit in each thigh as demonstrated in the video.
2. In a bowl, make the marinade by mixing together the crushed garlic, salt, white pepper, sugar, chicken bouillon powder, oyster sauce, sesame oil, rice wine, and olive oil.
3. Beat the egg and add enough cornstarch to make a thick marinade batter. Add this to the marinade bowl and mix well.
4. Add the chicken thighs to the marinade and toss to coat evenly. Cover and marinate for 1-2 hours.
5. In a separate bowl, whisk together the all-purpose flour and 1 tbsp corn starch.
6. Remove the marinated chicken thighs and coat them thoroughly in the flour mixture, shaking off any excess.
7. Preheat oil for deep frying to 350ยฐF (175ยฐC).
8. Fry the coated chicken thighs for 2-3 minutes until a crust starts to form, then remove from oil and set aside.
9. Once all the thighs have been fried once, heat the oil up to high heat (400ยฐF/205ยฐC).
10. Fry the chicken thighs a second time for 5-8 minutes until crispy and golden brown. Turn down the heat if the oil gets too hot.
11. Remove the fried chicken thighs from oil and drain on a wire rack or paper towel.
Serve the hot and crispy Cantonese garlic fried chicken thighs immediately. Enjoy!
All Comments (21)
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I really love your heaping tablespoons of garlic. As a garlic lover, more please! I love your fry.
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I tried this recipe! Best fried chicken I ever made .
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Congratulations on the subscribers. But I'm not surprised, your content is real, honest, interesting and very easy to follow. True home cooking. ๐
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โMe and my momโs content โ ๐ค God bless you and you family keep up the great work๐ฅ๐ฅ๐ฅ
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THIS IS A LEGENDARY DEFINITION OF ASIAN HOUSE COOK. WE CAN COOK DELICIOUS FOODS WITHOUT THE EXACT MEASUREMENTS!!!!!
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I completely enjoy your videos. I love the way that you explain what you are doing and why, helps too To remember The recipe. Especially when you demonstrate twice. Thank you so muchโค
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Iโll try it ๐ Thank youโค
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You are so endearing!! thank you for this thigh recipe!! You continue to reveal more little things that add up to the whole, that we can't get anywhere else.
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Awesome recipe.
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Looks good ๐
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Meat next to the bone in any meat product is always the tastiest: pork chop, t-bones, chicken thighs, bony fish, etc. Your instructions are very thorough. Thank you. ๐
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i will try this. thank you!
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Beautiful fried chicken ๐ฎ!
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New Subscriber. Keep the videos coming
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Wow, you did better than the others. Thank you for showing us your expertise.
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Why did I open my mouth when you took that chicken to your mouth? ๐๐๐๐ Iโm not joking ๐๐ that looked so delicious ๐ and by far the easiest recipe Iโve seen.
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This looks amazing
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This is an amazing recipe. Iโm definitely gonna try this soon
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Look yummy thanks ๐
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Nice delicious yummy โค
