🍗 How a Chinese Chef cooks Chicken Thighs (煎雞扒)!

Today, my dad's going to show us how a master chef Turns a simple weeknight dish into a gourmet meal Pan-fried chicken thighs It's literally the best chicken thigh I've ever had So get ready, because this video is packed with Simple tips and techniques you can use To level up your cooking right away Starting with how to prep the chicken For young people, after work It's easy to cook and eat Let's start with the chicken You can choose to use boneless chicken If you don't have bones, I recommend using chicken with bones and skin This way, the skin will be more fragrant If you buy chicken with bones and skin, you'll have to pay less If you buy chicken without bones and skin, you'll have to pay more To elaborate, when you buy bone-in chicken thighs The price includes the weight of the bones Which you're probably throwing away However, it's still cheaper than buying boneless, skinless chicken thighs Especially after adjusting for the edible percentage According to the USDA, bone-in chicken thighs have a 70-75% edible yield Factoring in the bones and etc And boneless, skinless chicken thighs have a 100% edible yield The Kitchen took this further in a 2017 article Pinning the adjusted prices at $1.90 per pound for bone-in chicken thighs And $2.40 per pound for boneless, skinless chicken thighs The most economical choice? Whole chicken leg quarters at $1.36 per pound Either way, chicken thighs are the perfect introduction to cooking Because they're so hard to overcook Today, we're using skin-on chicken thighs The skin is richly flavored, and will remove the bone for ease of eating Because it's so juicy, it pairs perfectly with plain rice or noodles If you prefer skinless, boneless, or another cut of chicken Like breast, drumstick, or quarter You can follow the recipe as is Just make sure it reaches the USDA-recommended Internal temperature of 165°F First, we'll remove the bones We don't want the bones, right? Let me show you how to remove the bones Here, in the middle Remove the bones Just on both sides Then flip it over We'll carefully cut around the bone Separating it from the meat on both sides Then cut down the back while trying to keep as much meat as possible It's as simple as that, we've removed the bones This is a piece of meat If you don't want to eat the skin, you can remove it If you want to eat the skin, you can stick it together After removing the bones, this part is thick Once it's thick, you can cut it open Flip it over So that it's still as thin as possible Ah, why is that? So that it cooks evenly If it's too thick, it won't cook evenly If it's too thin, it won't cook evenly If it's too thick, it won't cook evenly Just like that You have to do this to remove the bones and skin? Yes, even if you remove the skin, it'll still be thick It won't cook evenly, right? There's a soft bone here You can remove it, or you can leave it If you don't want to eat the fat, you can remove it I usually don't eat the fat It's healthier to eat But if you want the skin, it's more fragrant After we debone and trim our chicken thighs, we'll create the marinade for them First, we'll use 1 tbsp of oyster sauce 1 tbsp of light soy sauce 1 tbsp of cooking wine This is Shaoxing wine, you can use any wine you like 1 tsp of salt 1 tsp of sugar 1.5 tsp of white pepper powder 2 tbsp of cornstarch We'll marinate the chicken to make it smooth We'll add a little bit of ginger paste We'll use 0.5 oz of ginger paste We'll first thinly slice a bit of peeled ginger This way, the chicken will be more fragrant And it won't have a strong smell Then we'll chop those slices into thin strips Then, we'll turn the strips 90 degrees to mince We'll add the minced ginger into the marinade Mix it well We'll marinate the chicken later We'll mix the marinade until everything is dissolved And the consistency is almost a paste We have all of these ingredients listed on our blog at madewithlau.com Along with step-by-step instructions and video clips To guide you as you make the recipe at home The ingredients I'm using today are very simple We'll use 2 types of onions, white and red We'll use half of a white onion and half of a red onion today To add both flavor and color to the final dish First, we'll chop the onions into thin slices If you don't like the red onion, you can skip it We'll set aside our onion slices and move on to the garlic We'll use 3 cloves of garlic First, we'll smash 3 cloves of garlic so it's easier to peel After peeling, we'll mince We'll mince the garlic To level up your confidence in cutting all kinds of ingredients Check out our comprehensive masterclass on knife techniques In the Canto Cooking Club To get access, check out club.madewithlau.com After prepping the aromatics, we'll return to the chicken Next, we'll use a clean kitchen towel to dry the chicken This will help the chicken absorb the marinade Now, we'll use paper towels to dry both sides of the chicken thighs As much as possible before we put them into the marinade After they're dry, we'll put them into the marinade one at a time On the bottom of the chicken, it's easier for the chicken to absorb the marinade See how easy it is? If you turn the chicken upside down, it won't be as easy You'll have to turn the chicken upside down first Then you'll have to do the same on the other side If you don't have skin, is it the same? No, it's the same If you remove the skin, it'll be smoother You can see that it's easier to absorb the marinade on this side If it's smooth on this side, it won't be as easy to absorb the marinade But a lot of people don't need to do this I'll do it this way Is it that easy? 10 minutes is no problem, just be quick Now, I'll put 3 tablespoons of dry flour on a plate I'll pat the dry flour on the chicken so it's crispy on the outside The more meat, the more flour If you spread it out, it'll be easier to coat the chicken Coat the chicken with dry flour Because there's a lot of marinade on the chicken If you use dry flour, it'll cover the marinade Spread it out Do the same for the other side We'll lightly coat each chicken thigh with cornstarch, starting with the meat side Shirley from the Camping Queen Club asks How do you keep the chicken thighs crispy on the outside But still cooked to perfection on the inside? Without dry flour, they won't be crispy If you use dry flour, it'll be hard on the outside If you use dry flour, it'll be crispy on the outside But still cooked on the inside And you need to add more oil To make it crispy, you need to add more oil Now that we've coated both sides of each chicken thigh We can bring out a flat bottomed walker pan to start pan-frying We've prepared all the ingredients for the chicken thigh First, we'll heat our pan on high We don't advise doing this step with a non-stick pan Instead, you can skip to adding the oil, then turning on the heat How do you know if the pan is hot enough? You can see that if it's hot enough, the pan will turn brown And it'll release a steam How do you prevent it from sticking to the pan? The most important thing is to keep the pan hot It's important to keep the pan hot when you're pan-frying Especially if you're using a non-stick pan, you need to keep it hot If you're using a non-stick pan, the chicken thigh won't stick to the pan Why did you choose this pan? It's wide, so it's easier to use What type of pan is best? Flat bottomed pans are better Some pans don't stick to the pan, some have a non-stick pan If you have a non-stick pan, you can use whatever you have at home You don't need a special pan So if you have everything, which one would you choose? I'll choose the non-stick pan Why? Because I can use a non-stick pan, and it won't stick to the pan Thumbs up! Yeah! Pound it! Okay, now we can add the oil After 2-3 minutes of heating the pan, we can add oil Add 2 tbsp of oil This is corn oil Once you add the oil, it'll start to form lumps There'll be a layer of oil Now, we'll turn the heat to low After adding the oil, we'll turn the heat back to low and add the chicken Now, we'll add the chicken one by one First, we'll add the skin First, remember to turn the heat to low So it won't stick to the pan We'll add each chicken thigh to the pan, skin side down It's important to let them cook on this side Without immediately flipping or moving them too much Do you usually cook on a high heat? Of course not! You can't cook on a high heat, because the inside is still warm Right? Let's separate them first Let's separate them How do you separate them? The temperature of the pan is the same It's not different, right? Cath from Mckenzie Cooking Club asked Any tips on pan-frying chicken without having oil splatter all over the stove top? Once the dry flour has separated, It'll seal the moisture in the chicken So it won't leak out When there's no moisture in the chicken, The oil and water won't explode too much We'll fry this side for 2-3 minutes Remember, the skin side is already golden brown Flip it over Now we can flip it over See? After 2-3 minutes on the skin side, Or when it's golden brown, we can flip the chicken thighs See? Now, we're using medium heat How do you know if it's too high heat? If it's too high heat, the skin will burn If it's too low heat, the skin won't be golden brown How long do we fry this side? We'll fry this side for 5-6 minutes With this side, we'll let it cook for roughly 5-6 minutes on medium heat Being sure to check the bottom occasionally To make sure it's not burning or sticking We're aiming for that same golden brown color Then, we'll flip again See? This side is golden brown Now, we'll flip it over and fry the skin side We'll fry the skin side for another 2-3 minutes So the skin side will be crispier Why don't you fry the skin side first? Because there's still moisture in it We'll fry it again after it's cooked After 1-2 minutes of cooking with the skin side down, We'll flip them back over again and add our aromatics Add the garlic and onions Stir-fry them until fragrant Add the onions in the middle After adding the garlic and onions, we'll mix them around the pan Wow, it smells so good What do we do now? Do we add some wine? Now, we'll add a splash of cooking wine and cover Here, the cooking wine plays an important role It binds to alcohol-soluble flavor compounds That would otherwise prefer to stay in the background When we add it to the marinade, Alcohol carries and infuses oil-soluble and water-soluble flavors That don't naturally want to mix It also helps to counteract possible gaminess in fish and meat When we add it during the cooking process, The alcohol increases the release of aromatic molecules Enhancing the sensory experience of the dish We apply both techniques in this recipe for maximum impact If you omit the cooking wine, the chicken will still taste amazing You'll miss out on these effects of using alcohol But you can use water or any kind of broth in the last steaming step To at least get the effects of the steam cooking See how fragrant it is? Once we add the cooking wine, the flavor is unparalleled What does the cooking wine do? It removes the fishy smell and enhances the flavor When we add the cooking wine, The aroma of the cooking wine Combines with the flavor of garlic, ginger, and onion When we cover the chicken with the marinade, The flavor of the chicken will be absorbed The chicken will taste good Some people like to grill the chicken So the chicken will be fully cooked Turn the heat to medium Once the chicken is fully cooked, turn the heat to high Let the chicken absorb the marinade Okay, let's take it out We'll uncover the pan after just 30-40 seconds Now the onion is fully cooked Turn off the heat How can you tell if the chicken is cooked Without a thermometer or cutting it? Both sides are golden brown, which means the chicken is fully cooked If you don't cover the chicken with the marinade The chicken won't be fully cooked The chicken is tender inside If you fry the chicken until it's dry, The chicken will be fully cooked Turn the heat off and sprinkle some salt Finally, we'll sprinkle on some garlic salt Any advice on reheating? The best way to reheat the chicken is not to cook it for too long If you cook it for too long, the chicken will be dry I think the best way to reheat the chicken is to steam it The chicken will be tender One of this dish's greatest strengths is how well it reheats While using an air fryer or toaster oven would be best, If you're short on time or appliances, You can use the microwave to ding-yeet The leftovers for lunch the next day And the chicken thighs will stay luscious and tender With the chicken done, we'll create a bed of onions on our serving plate Then place our chicken thighs in a row on top We can garnish with some onions, and then we're ready to taste it Looks amazing, it smells so good Oh yeah, I've got the onion Oh my god, that's so good! Hello everyone! We've finished making this fried chicken I hope you like it, it's very easy to make Hong Doy, Mui Mui, come down and eat chicken feet! Cheers! Okay, you want the whole thing? No! You got it, Mui Mui! Okay, back to mommy That's too much Osek! YouTube thinks you'll like this recipe next Let's see if they're right A huge thank you to our wok stars and all of our chefs in the Kanto Cooking Club