I’m excited to share this mouthwatering pan-fried chicken thigh recipe that combines the perfect balance of Asian flavors with an incredibly crispy exterior and juicy interior. This recipe draws inspiration from traditional Filipino and Chinese cooking techniques, creating a dish that’s both comforting and packed with umami flavors.
Preparation Time
- Prep Time: 20 minutes
- Marinating Time: 30 minutes (minimum)
- Cooking Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4-6 people
Ingredients
For the Marinade
- 2.2 lbs (1 kg) bone-in chicken thighs
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) calamansi juice or lemon juice
- 2 tablespoons (30 ml) oyster sauce
- 1 teaspoon (5 g) granulated sugar
- ½ teaspoon (2.5 g) salt
- ½ teaspoon (2.5 g) black pepper
- ¼ teaspoon (1.25 g) chicken powder or Magic Sarap
- 1 tablespoon (15 g) fresh minced ginger
- ½ chicken bouillon cube dissolved in 4 tablespoons (60 ml) hot water
For Coating and Frying
- 2 tablespoons (16 g) cornstarch
- 5 cloves garlic, finely minced
- 1 large red onion, sliced
- Cooking oil for frying
Instructions
- Prepare the Marinade
- In a large bowl, combine soy sauce, calamansi/lemon juice, oyster sauce, sugar, salt, black pepper, chicken powder, and minced ginger
- Add the dissolved chicken bouillon mixture and stir well
- Marinate the Chicken
- Pat dry the chicken thighs with paper towels
- Add chicken to the marinade, ensuring each piece is well-coated
- Cover and refrigerate for at least 30 minutes, preferably 2-4 hours
- Prepare for Cooking
- Remove chicken from marinade, letting excess drip off
- Dust each piece lightly with cornstarch
- Heat oil in a large skillet over medium heat
- Cooking Process
- Place chicken skin-side down in the heated pan
- Cook for 8-10 minutes until golden brown
- Flip and cook for another 6-8 minutes
- Remove chicken and set aside
- Final Steps
- In the same pan, sauté minced garlic until fragrant
- Add sliced onions and cook until slightly softened
- Return chicken to the pan
- Cook for additional 2-3 minutes to meld flavors
Pro Tips for Perfect Results
- Use bone-in chicken thighs for maximum flavor
- Don’t skip the cornstarch coating – it’s crucial for achieving that crispy exterior
- Cook on medium heat to ensure even cooking without burning
- Let the chicken rest for 5 minutes before serving
Nutrition Information (per serving, based on 6 servings)
- Calories: 385
- Protein: 28g
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 3g
- Sodium: 680mg
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness, or in an oven at 350°F (175°C) for 10-15 minutes.
This recipe combines the perfect balance of savory, tangy, and slightly sweet flavors, creating an irresistible dish that will have your family requesting it again and again. The crispy exterior gives way to juicy, tender meat, while the caramelized onions add an extra layer of flavor that complements the Asian-inspired marinade perfectly.
Whether served with steamed rice, noodles, or your favorite vegetables, these pan-fried chicken thighs are guaranteed to become a regular feature in your meal rotation. The combination of traditional Asian ingredients creates a depth of flavor that’s both complex and comforting, making it an ideal choice for both weeknight dinners and special occasions.
