Directions
- 1Coat your chicken in cornstarch.
- 2Pan-fry the chicken until both sides are golden brown and crispy.
- 3In a pan, sauté garlic and ginger in butter.
- 4Add soy sauce and brown sugar to make a glaze.
- 5Toss the chicken in the glaze.
- 6Garnish with scallions.
- 7Serve over rice.
Ingredients
- 4 boneless skin on chicken thighs
- 0.25 C cornstarch
- 2 tbs neutral oil
- 3 tbs butter
- 3 tbs minced garlic
- 1 tbs minced ginger
- 4 tbs light brown sugar
- 4 tbs kikoman light soy sauce
- 1 scallion greens
Equipment
frying pantongsspatulabowl
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