7Marinate the chicken with the white parts of some green onions, a tablespoon each of minced garlic, oyster sauce, soy sauce, shaoxing wine, honey, and chicken bouillon.
8Marinate the chicken with the white parts of some green onions, a tablespoon each of minced garlic, oyster sauce, soy sauce, shaoxing wine, honey, and chicken bouillon.
9Marinate the chicken with the white parts of some green onions, a tablespoon each of minced garlic, oyster sauce, soy sauce, shaoxing wine, honey, and chicken bouillon.
10Add a pinch of white pepper and a splash of oil to the chicken.
11Add a pinch of white pepper and a splash of oil to the chicken.
12Add a pinch of white pepper and a splash of oil to the chicken.
13Mix the chicken well and let it marinate for 15 minutes.
14Mix the chicken well and let it marinate for 15 minutes.
15Mix the chicken well and let it marinate for 15 minutes.
16For the dry batter, combine a cup of potato starch with 2 tablespoons of corn starch and a pinch of salt.
17For the dry batter, combine a cup of potato starch with 2 tablespoons of corn starch and a pinch of salt.
18For the dry batter, combine a cup of potato starch with 2 tablespoons of corn starch and a pinch of salt.
19Dredge the chicken thighs in the dry batter, packing the starch in.
20Dredge the chicken thighs in the dry batter, packing the starch in.
21Dredge the chicken thighs in the dry batter, packing the starch in.
22Shake away the excess starch from the chicken.
23Shake away the excess starch from the chicken.
24Shake away the excess starch from the chicken.
25Let the coated chicken sit in your fridge for another 10 minutes to allow the coating to set.
26Let the coated chicken sit in your fridge for another 10 minutes to allow the coating to set.
27Let the coated chicken sit in your fridge for another 10 minutes to allow the coating to set.
28Pan fry the chicken in 350° oil for 8 to 10 minutes, flipping halfway.
29Pan fry the chicken in 350° oil for 8 to 10 minutes, flipping halfway.
30Pan fry the chicken in 350° oil for 8 to 10 minutes, flipping halfway.
31For the sauce, combine equal parts butter, minced garlic, soy sauce, and honey.
32For the sauce, combine equal parts butter, minced garlic, soy sauce, and honey.
33For the sauce, combine equal parts butter, minced garlic, soy sauce, and honey.
34Let this sauce reduce slightly.
35Let this sauce reduce slightly.
36Let this sauce reduce slightly.
37Completely cover the crispy chicken in the sauce.
38Completely cover the crispy chicken in the sauce.
39Completely cover the crispy chicken in the sauce.
40Let the chicken cool slightly.
41Let the chicken cool slightly.
42Let the chicken cool slightly.
43Slice up the chicken.
44Slice up the chicken.
45Slice up the chicken.
46Plate the chicken.
47Plate the chicken.
48Plate the chicken.
Ingredients
2 lbs chicken thighs
2 lbs chicken thighs
2 lbs chicken thighs
white parts of green onions
white parts of green onions
white parts of green onions
1 tablespoon minced garlic
1 tablespoon minced garlic
1 tablespoon minced garlic
1 tablespoon oyster sauce
1 tablespoon oyster sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon soy sauce
1 tablespoon soy sauce
1 tablespoon shaoxing wine
1 tablespoon shaoxing wine
1 tablespoon shaoxing wine
1 tablespoon honey
1 tablespoon honey
1 tablespoon honey
1 tablespoon chicken bouillon
1 tablespoon chicken bouillon
1 tablespoon chicken bouillon
pinch white pepper
pinch white pepper
pinch white pepper
splash oil
splash oil
splash oil
1 cup potato starch
1 cup potato starch
1 cup potato starch
2 tablespoons corn starch
2 tablespoons corn starch
2 tablespoons corn starch
pinch salt
pinch salt
pinch salt
equal parts butter
equal parts butter
equal parts butter
equal parts minced garlic
equal parts minced garlic
equal parts minced garlic
equal parts soy sauce
equal parts soy sauce
equal parts soy sauce
equal parts honey
equal parts honey
equal parts honey
Equipment
mixing bowl
Tips
Let the coated chicken sit in the fridge for 10 minutes to allow the coating to set.