How to cook pan fried chicken thighs, how to make pan fried chicken thighs?

Pan-fried chicken thighs are a simple home-cooked dish made with chicken thighs, starch, and black paprika.

Ingredients: 2 chicken thighs.

Ingredients: light soy sauce, starch, black paste paprika, cooking wine, minced ginger, lemon juice.

Method: 1. Wash and drain the chicken thighs and remove the bones; Then beat the skin-side side down and the back of the knife on the chicken several times;

2. Put the processed chicken thighs into the cooking box, add an appropriate amount of salt, minced ginger, black paste paprika, starch, light soy sauce, drop a few drops of lemon juice, put on disposable gloves to pinch it well, cover the lid, and put it in the refrigerator for more than two hours;

3. Put a small amount of oil in the pot, put in the marinated chicken thighs, cover the pot, fry it over low heat until one side is golden brown, then open the lid, turn it over, and finally fry it until the middle is golden on both sides, and then cut it into pieces and put it on a plate.

Experience sharing: 1. The time for marinating the chicken thighs should be enough to ensure the flavor;

2. Cover the pot when frying the chicken thighs to make it easier to cook; The fire should not be too strong to avoid scorching.

Pan-fried chicken thighs.

Ingredients: 300 grams of chicken thighs, 5 sticks of incense, 5 grams of salt, 15 ml of soy sauce, 15 ml of oyster sauce, 8 grams of sugar, 3 grams of cumin, 3 grams of black pepper, 3 cloves of garlic, 15 ml of cooking wine, 10 grams of starch, 6 bamboo skewers.

Method Slightly change the chicken thigh, then add cooking wine and starch to grasp well, marinate for 15 minutes;

2.Then remove the chicken thighs, drain the water, add the chopped French fragrant, minced garlic, soy sauce, oyster sauce, salt, sugar, cumin, mix well, marinate again for half an hour to taste;

3.Then smear a layer of cooking oil on the bamboo skewers, and then carefully skewer the chicken thighs on it, depending on the length of the skewers, about 4-6 pieces of chicken;

4.Then add a little oil to the pan, heat to 4 hot, add the chicken skewers, slowly fry the chicken over low heat until it changes color, then turn it over until both sides are discolored and ripe, and finally sprinkle with an appropriate amount of black pepper before serving.

Tips This dish can be marinated with starch and cooking wine to remove the smell and make the meat smoother, and finally it can be fried in a pan or baked in the oven, and it tastes very good.

Material. Chicken thighs, salt, ground black pepper, red wine, rosemary, garlic, custard sauce or tomato sauce.

Method. 1. Wash and remove the bones of the chicken thighs, add salt, black pepper, red wine, rosemary and garlic and marinate for half an hour;

2. Put an appropriate amount of oil in a frying pan, first fry the chicken thighs with the skin side down, fry until they are medium-cooked, and then turn over;

3. Fry on both sides until golden brown until cooked.

When you eat it, you can drizzle a little milky white sauce or tomato sauce to make it even more delicious!

Material. Ingredients: 3 pieces of chicken thighs.

Pickled chicken: 2 pieces of cinnamon, 1 2 star anise, 1 2 tablespoons of Sichuan pepper, 1 piece of tangerine peel, 1 2 tablespoons of cumin, 1 slice of licorice, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 2 teaspoons of pepper, 1 2 tablespoons of mirin, 2 tablespoons of white wine.

Sauce: 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 2 tablespoons mirin, 1 teaspoon sugar, 1 2 tablespoons dark soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 4 cups water.

Method. 1. Prepare dry seasonings;

2. Draw the back of the chicken thigh into a diamond shape to make it easy to taste, but do not cut the chicken skin, put a big bowl, put the chicken thigh, add 2 cinnamon, 1 2 star anise, 1 2 tablespoons of Sichuan pepper, 1 piece of tangerine peel, 1 2 tablespoons of cumin, 1 slice of licorice, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 2 tablespoons of pepper, 1 2 tablespoons of mirin, 2 tablespoons of white wine, stir evenly by hand, and let stand for 30 minutes;

3. Flip the thigh over to the other side, let it stand for another 30 minutes, and repeat it several times to marinate both sides of the thigh;

4. Put the chicken thighs into the pot and turn on medium heat;

5. Fry until golden brown on both sides;

6. If you are worried that the meat is too thick, add 3 tablespoons of water, cover the lid for about 5 minutes, and dry the water on high heat when the time is up;

7. Put 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 2 tablespoons of mirin, 1 teaspoon of sugar, 1 2 teaspoons of dark soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of sesame oil, and 1 4 cups of water into a small pot, stir well, turn on high heat, stir constantly, and burn until it bubbles;

8. Remove the bones of the chicken thighs, cut them into pieces, pour the sauce, and start.

Tips. 1. When the chicken thigh meat is thick, draw a diamond shape on the back to make it easy to cook and taste, and it is best to remove the bones;

2. Frozen chicken can be frozen, with an appropriate amount of spices such as star anise, cinnamon and fennel to remove the fishy smell of meat;

3. Don't fry the chicken too hot, the marinated meat is easy to fry;

4. The spoons, spoons and measuring cups used by the author in the blog posts on any food such as cooking and baking are all using international measuring tools, not the spoons and cups that we usually use to mix drinks and hold food at home or in restaurants.

1. Wash and remove the bones of the chicken thighs.

2. Put the boneless chicken thighs on a plate, pour in half a bowl of cooking wine, appropriate amount of soy sauce, 2 teaspoons of salt, green onion, ginger and garlic and marinate for 1 hour.

3. Put oil in the pan, put the marinated chicken thighs into the pot and fry over low heat, sprinkle in chili powder at the same time, fry until golden brown on both sides, and turn off the heat.

4. Put the fried chicken on the cutting board and cut it into small strips, sprinkle in chopped green onion and garlic, black pepper and cumin powder and mix well.

5. Serve it on a plate and eat it Fresh and fragrant, crispy on the outside and tender on the inside, it is delicious with rice or sandwiched in cakes.

Tips for pan-frying chicken thighs:

1. When eating, you can drizzle a little milky white sauce or tomato sauce to make it more delicious.

2. If the taste is heavy, you can add salt after cutting, or taste it, and season it a second time according to your taste. It can also be made in the taste of Orleans.

3. Use medium and low heat throughout the process.

Efficacy and function of chicken thighs:

Chicken is flat, warm, sweet in taste, and enters the spleen and stomach meridians; It can benefit qi, replenish essence, and add marrow; It is used for fatigue and thinness, lack of food, diarrhoea, dizziness, palpitations, irregular menstruation, postpartum milk less, thirst, edema, frequent urination, sperm loss, deafness and tinnitus, etc.

1. Strengthen your body.

Chicken has a high digestibility and is easily absorbed and utilized by the human body, which has the effect of enhancing physical strength and strengthening the body.

2. Improve immunity.

In modern society, white-collar workers who are often in a sub-healthy state should eat more to enhance their immunity and reduce the chance of disease. Chicken has the effect of warming and invigorating qi, replenishing essence and filling the marrow, benefiting the five organs, and replenishing deficiency, and is used for symptoms such as fatigue and thinness, lack of food in the middle of deficiency, dizziness, palpitations, irregular menstruation, less postpartum milk, thirst, edema and so on.

3. Tonify kidney essence.

It can alleviate symptoms such as frequent urination, deafness, low sperm and cold sperm caused by insufficient kidney sperm.

4. Promote intellectual development.

It has antioxidant and certain detoxifying effects. It has a good effect on improving heart and brain function and promoting children's intellectual development.

Chicken thighs are purchased:

The skin of fresh chicken thighs is pale white, the muscles are firm and elastic, dry and odorless, and can be quickly recovered by gentle hand pressing; The skin of stale chicken thighs is pale gray or yellow, the muscles are soft, the color is dark, and there is a slight odor.

Materials. Ingredients.

3 chicken thighs. Accessories.

Barbecue sauce. Amount.

Onions. Half.

Crushed black pepper. Amount.

Wine. 1 teaspoon.

Preparation of pan-fried chicken thigh steaks.

Ingredients: 3 chicken thighs, ground black pepper, barbecue sauce, onion.

Finely chop the onion. Chicken thighs deboned.

The boneless chicken thighs are lightly smashed with the back of a knife to make the chicken tissue looser and easier to absorb the flavor.

Place the processed chicken thighs in a container and add the barbecue sauce, chopped onion, a little cooking wine and chopped black pepper.

Grasp and marinate for more than 2 hours.

Heat a frying pan and add the marinated chicken thigh steaks. Fry the skin side first.

Fry one side until light yellow, stir-fry the other side, and fry thoroughly. Finished product!

Fried chicken thigh steak is usually to remove the bones of the chicken thighs and pat the meat a little later.

Then marinate with the relevant sauce for an overnight night, then put some oil in the pan and fry it.

Step 1 large chicken thigh bone, chicken thigh on the cutting board, the bone generally holds L, a knife down to touch the bone can be separated along the bone flesh and bones, after the bone is removed, the chicken leg row is flattened, and the tendons are cut horizontally. I made another cut about 2 centimeters.

Step 2: Spread the meat flat, remove the white pepper and allspice evenly and marinate for an hour. The marinated meat noodles are good, and the skin part is not needed.

Step 3 Saucepan Bring the nonstick pan to medium heat, (my pan is hot enough for two minutes) and spread the chicken flat in the pan. Fry the leather noodles first. You don't need to add oil, and you must put the chicken when the pot is hot. Sprinkle a little salt evenly on the meat surface before putting it in the pan.

Step 4: Then cover the pot, because the water will be very serious. My chicken thighs are thin, and my phone turns over in 4 minutes.

Step 5: When you turn over, you can see that the chicken skin is so golden, so happy! If you don't see this beautiful color when you turn it, you can fry it for about another 2 minutes.

Step 6: Fry the meat noodles for 2 minutes, and it's basically ready. Personally, I like to eat crispy skin, so I flipped the chicken thigh steak side down and cut it for 1 minute.

Step 7: Crispy skin and tender meat, remove from the pan!

Step 8: I like it myself, and the flavor is slightly heavier. So I stir-fried a simple sauce with the chicken fat left in the pan: heat the oil in the pan over low heat, add garlic, shallots, and ginger, and add some salt when you smell the aroma of the ingredients, and add more oil if it is too dry.

Stir-fry the salt and it will melt into the green onions, ginger and garlic. Then remove from the pan and sprinkle it on the surface of the chicken thigh chops.

Material. A pack of Dacheng chicken thighs, a little salt, an appropriate amount of black pepper, and an appropriate amount of seven-flavor powder.

Method. 1. Wipe the chicken thighs on both sides with a little salt, then sprinkle with black pepper and shichimi powder (you can do without it).

2. Let stand for 10 minutes.

3. Fry in the pot, first fry the chicken skin down, fry the chicken fat over low heat, fry until it is just right, the reverse side, and fry over medium heat before serving.

Material. Marinated boneless leg steak 220g, sweet potato 50g, snow peas 2 3, cauliflower 2 pieces, mayonnaise 20g

Method. 1. After the boneless leg chops are thawed, smear the pan with oil and fry over low heat until the 2 sides are golden brown (the chicken skin will produce some oil, so the pan does not need to put more oil!).）

2. After the sweet potato is cut into pieces, put it in an electric pot and steam it with a cup of water.

3. After the cauliflower is blanched, put it in ice water to cool, remove it and set aside.

4. Arrange the fried leg steaks on a plate, and decorate with sweet potatoes, carrots and cauliflower, and it is done. (You don't need extra sauce, the leg steak is delicious!)）

5. Vegetables can be eaten with mayonnaise or vinaigrette, and the amount of vegetables can also be adjusted by yourself