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.
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
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!