Crispy Asian-Style Chicken Thighs Recipe | Blog to Taste

Tuesday, January 12, 2016

Crispy Asian-Style Chicken Thighs Recipe



These last few weeks I was suffering from a major case of bloggers' block. I couldn't get inspired, and I didn't know what I wanted to cook or write about. I cycled through a list of foods in my mind, searched through Pinterest and Instagram food photos, and browsed the grocery store in hopes of finding a beacon of inspiration. I ended purchasing a bottle of Oregon-made Rosé wine hoping to use it as a starting off point. In the end, though, my cravings lead me to an idea. Oh, and don't worry, you'll be seeing my wine-inspired recipe later this month.
I've been wanting the sweet and tangy taste of chicken wings, but I wanted more meat than a puny wing can offer. My mind rested on the idea of thighs. I haven't cooked with them in a while, and their fattyness pairs very well with bold flavors like soy sauce and garlic. My Asian-Style Chicken Thighs are special, though, because they're lightly breaded and pan-fried to make them crispy yet moist and tender on the inside. As soon as you make them, you'll be immediately addicted! I should also mention that this is a dairy-free recipe.

Ingredients:

1 lb boneless skinless chicken thighs
1/3 cup rice vinegar
1/4 cup low-sodium soy sauce
1 tsbp honey
2 tbsp brown sugar
1/2 tbsp lemon juice
1/2 tbsp garlic powder
2 to 3 cups of vegetable oil
2 cups flour

Prep time: 1 hour and 10 minutes
cooking time: 8 minutes

Make it:

1. Rinse the thighs, cut off most of the white fat, and cut them into nuggets.

2. Mix the vinegar, soy sauce, honey, sugar, lemon juice, and garlic powder together in a small bowl until combined.

3. Place the chicken thighs in a container with a lid. Pour the sauce over the thighs, put the lid on, and place them in the refrigerator to marinate for 1 hour.



4. Pour the oil into a frying pan until it is about 1/2 inch deep. Heat the oil to 350 degrees.

5. Pour the flour on a large plate and roll each piece of chicken in the flour until they are covered.


6. When the oil is fully heated, carefully place about 5 or 6 chicken pieces in the pan, turn the burner down to medium low heat. Cook each side for 4 to 5 minutes.

7. Use a thermometer to make sure the internal temperature reaches 165 degrees.

8. Remove the chicken from the oil, place on a paper towel to remove excess grease, and cool the chicken for 5 minutes (repeat the frying process until all of the chicken is cooked.)

9. Service with rice, steamed vegetables, or both!




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