Crispy Pan-Fried Boneless Soy Sauce Chicken

Name: Crispy Pan-Fried Boneless Soy Sauce Chicken
Total time: 10 min
Cuisine: Korean
Ingredients: Chicken thigh meat 2kg; Seasoned salt Half tbsp; Black pepper Half tbsp; Curry powder Half tbsp; Minced green onion 2 tbsp; Minced garlic Half tbsp; Soy sauce 3 tbsp; Sugar 2 tbsp; Starch syrup 2 tbsp; Honey 2 tbsp; Mirin 4 tbsp; Lemon juice 1 tbsp

A recipe for honey-combo style boneless soy sauce chicken made crispy by pan-frying instead of deep-frying.

KoreanOther

⏱️ 10 min total📝 9 steps

🍳 Start Cooking

What You'll Need

Chicken thigh meat2kg

Seasoned saltHalf tbsp

Black pepperHalf tbsp

Curry powderHalf tbsp

Minced green onion2 tbsp

Minced garlicHalf tbsp

Soy sauce3 tbsp

Sugar2 tbsp

Starch syrup2 tbsp

Honey2 tbsp

Mirin4 tbsp

Lemon juice1 tbsp

Instructions

Evenly season the prepared chicken thigh meat with seasoned salt, curry powder, and black pepper to marinate slightly.

Prepare the sauce by mixing minced green onion, minced garlic, soy sauce, sugar, starch syrup, honey, mirin, and lemon juice.

Put the prepared sauce in a pot, bring to a quick boil, then turn off the heat and let it cool.

Lightly coat the surface of the marinated chicken thigh meat with frying powder or chicken powder, ensuring it is evenly covered.

Grease a wide frying pan with a little oil and place the chicken thigh meat skin-side down.

Cover the frying pan with parchment paper, press down with a heavy press or pot, and cook over medium-low heat for 5 minutes.

⏱️ 5m 0s

Flip and cook the other side for another 5 minutes until golden and crispy.

⏱️ 5m 0s

Flip back to the skin side once more to make it crispy, then remove from the pan.

Evenly brush the previously made, boiled, and cooled sauce over the surface of the well-cooked chicken thigh meat.