# Juicy pan fried chicken

A recipe for pan-fried chicken thighs with a flavorful sauce, served with braised cabbage and fluffy rice.

- Servings: 2 servings
- Total time: 25 min
- Cuisine: Chinese
- Category: Drink
- Language: en

## Ingredients

- 4 chicken thighs
- Salt
- oyster sauce
- diced shallots
- minced ginger
- garlic
- dry vermouth
- light soy sauce
- dark soy sauce
- rice wine vinegar
- Mirin
- chicken stock
- fresh lime
- 3 pieces cold butter
- black pepper
- 1 Hispi cabbage
- olive oil
- crème fraîche
- white miso
- toasted sesame oil
- lime juice
- parsley
- coriander
- rice
- cornstarch
- water
- tender stem broccoli
- chilli oil
- furikake seasoning

## Instructions

1. Salt the skin-on chicken thighs, two per person, and lay them skin-side down in a cold pan with no oil.
2. Cook the chicken on low heat to render out the fat, allowing them to brown and release from the pan naturally.
3. Once the chicken is golden, turn them over and paint with a generous amount of oyster sauce.
4. Transfer the chicken to the oven for 5 minutes at 180 Celsius.
5. After removing from the oven, baste the chicken with the rendered fat for a glossy finish.
6. Remove the chicken from the pan and place on a baking tray or in a 50 Celsius oven to keep warm.
7. Add diced shallots to the pan with the pan drippings and cook until translucent.
8. Add minced ginger and garlic to the pan and cook for about a minute.
9. Deglaze the pan with dry vermouth, then reduce until it becomes jammy.
10. Add light soy sauce, dark soy sauce, rice wine vinegar, and mirin to the pan and cook for another minute.
11. Pour in chicken stock and reduce until the sauce traces through with a spatula.
12. Finish the sauce with fresh lime juice.
13. Turn off the heat and add cold butter straight from the fridge, keeping the pan moving to emulsify.
14. Taste the sauce for seasoning and adjust with black pepper as desired.
15. Cut the Hispi cabbage into quarters and fry them on both sides in olive oil until browned.
16. Transfer the fried cabbage to a saucepan with water to braise, adding salt, rice wine vinegar, and mirin.
17. Cook the cabbage with the lid on for a total of 20 minutes, or until the core is tender.
18. Remove the braised cabbage and save the braising liquid for later use.
19. In a blender, combine crème fraîche, white miso, toasted sesame oil, minced garlic, minced ginger, lime juice, parsley, coriander, and salt.
20. Blend the ingredients until smooth and pour the herb cream into a bowl.
21. Use the saved braising liquid from the cabbage to cook the rice.
22. Add rice to the braising liquid, using one and a half times the water to rice by weight.
23. Bring the rice to a light boil, then turn the heat down and leave the lid on for about 10 minutes.
24. Turn off the heat and leave the lid on for another 5 minutes to steam the rice.
25. Fluff the seasoned rice with a fork.
26. In a bowl, mix light soy sauce, dark soy sauce, mirin, toasted sesame oil, cornstarch, and a touch of water.
27. Add tenderstem broccoli to a cast iron pan with olive oil on medium heat and turn it as it browns.
28. Remove the broccoli, then add chili oil, and toast off some freshly minced garlic and ginger.
29. Return the broccoli to the pan, followed by the mixed sauce.
30. Turn the heat down to low, place the lid on, and cook until the broccoli is tender (about a minute).
31. To plate, add the herb cream to a few layers of the cabbage and top with furikake seasoning.
32. Serve the chicken with the pan sauce, rice seasoned with the braising liquid, cabbage, and broccoli.

## Equipment

- pan
- tongs
- basting brush
- oven
- tea towel
- spoon
- saucepan
- baking tray
- blender
- bowl
- whisk
- cast iron pan
- chopping board
- knife
- strainer

## Tips

- The way of cooking chicken by starting with a cold pan is very measured and non-stressy.
- Make sure to leave a towel on the handle of the pan after removing it from the oven to remind you it's hot.
- Keep the pan moving when adding cold butter to the sauce to emulsify it beautifully.
- Braised cabbage can be done ahead of time and are easily reheated.
- You can strain the sauce to make it smooth, but a chunky sauce with the chicken is also good.
- To simplify the meal, you can choose to make only a few of the elements.

## Source

- Original video: https://www.instagram.com/reel/DQXb2HHgh50/?igsh=MWJobjlvMnMyaWM2dg==
- Recipe page: https://www.cliprecipe.com/recipe/5d54f4a1-da13-4dda-8d24-9a8ee62c806b
- Extracted: 2025-12-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt