Ingredients
Chicken
- 3 chicken thighs, deboned and cut into halves (skin-on preferred)
Marinade
- 2 cloves garlic, minced
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon sesame oil
- 1 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- Salt to taste
For Cooking
- 1/2 tablespoon oil (vegetable or canola oil recommended)
Instructions
- Prepare the chicken: Debone the chicken thighs while keeping the skin intact. Alternatively, you may use skinless and boneless chicken thighs if preferred, but the skin adds crispiness during cooking.
- Marinate the chicken: In a mixing bowl, combine minced garlic, five-spice powder, sesame oil, oyster sauce, soy sauce, sugar, and salt. Add the chicken pieces and coat them thoroughly. Let the chicken marinate for at least 15 minutes, but for deeper flavor, marinate for up to 1 hour.
- Heat the oil: Place a skillet or pan over medium heat and add 1/2 tablespoon of oil. Allow the oil to heat until shimmering but not smoking.
- Pan-fry the chicken: Add the marinated chicken pieces skin-side down first to the hot skillet. Cook each side until the chicken is browned, the skin is crispy, and the internal temperature reaches 165°F (74°C), ensuring it is cooked through. This typically takes about 4-6 minutes per side depending on thickness.
- Serve: Remove the chicken from the skillet and serve immediately while hot and crispy, accompanied by your choice of sides such as steamed rice or sautéed vegetables.
Notes
- For extra crispy skin, pat chicken dry before marinating.
- Adjust salt according to the saltiness of your soy and oyster sauces.
- You can substitute chicken thighs with chicken breasts but cooking time may vary and breast meat can dry out more easily.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
