Directions
- 1Coat chicken in cornstarch.
- 2Pan-fry chicken until golden brown and crispy.
- 3Sauté garlic and ginger in butter.
- 4Add soy sauce and brown sugar to make a glaze.
- 5Coat the chicken with the sauce.
- 6Garnish with scallions and serve over rice.
Ingredients
- 4 boneless skin on chicken thighs
- 0.25 C cornstarch
- 2 Tbsp neutral oil
- 3 Tbsp butter
- 3 Tbsp minced garlic
- 1 Tbsp minced ginger
- 4 Tbsp light brown sugar
- 4 Tbsp kikkoman light soy sauce
- 3 scallion greens
Equipment
frying pantongsspatula
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