Grandma’s Pan-Fried Chicken

My grandma used to make this for me every week when I went over for dinner. It’s one of those things where you tell your grandma that you like something and that’s all they remember so they make it for you every single time. But that was ok with me because I loved this chicken. It comes out juicy and delicious with a crispy skin. Every time I make this, I am reminded of my grandparents and our weekly dinners.

Low and slow is the key to crispy chicken skin. By lowering the heat, splatter is reduced and the fat of the chicken skin is slowly rendered to give a crispy texture. The potato starch is used to absorb some of the marinade to help with crisping up the skin as well.

Makes 4-6 servings

Ingredients

1 pound chicken thighs, boneless, skin-on (4-6 thighs)
2-4 tablespoons potato starch
3 tablespoons avocado oil
½ onion, sliced
2 stalks green onion, cut into 2 inch pieces

For the Marinade
½ ounce ginger, sliced
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon rice wine
1 teaspoon sugar
2 teaspoons cornstarch

Instructions

1. In a medium mixing bowl, combine the marinade ingredients. Add chicken and coat each piece in the marinade, leaving the meat side down. Chicken can be marinated overnight or just for the few minutes before cooking. The longer you let it marinate, the more flavourful they will be.
2. Place 2 tablespoons potato starch in a shallow dish. Lightly coat each piece of chicken, adding more potato starch as needed. Set aside.
3. Heat a large frying pan on medium high. Once the pan is heated, add the oil and turn the heat down to low to medium low. Lay the chicken skin side down and let cook for about 3 minutes until golden brown. Flip them over and cook for another 5-6 minutes until cooked through. Remove to a serving platter.
4. Add the onion and green onion. Stir-fry for 2-3 minutes depending on how cooked you like it.
5. Serve with rice and veggies.

Print Recipe

Grandma’s Pan-Fried Chicken

My grandma used to make this for me every week when I came over for dinner. It’s one of those things where you tell your grandma that you like something and that’ s all they remember so they make it for you every single time. But that was ok with me because I loved this chicken. It comes out juicy and delicious with a crispy skin. Every time I make this, I am reminded of my grandparents and our weekly dinners.

Low and slow is the key to crispy chicken skin. By lowering the heat, splatter is reduced and the fat of the chicken skin is slowly rendered to give a crispy texture. The potato starch is used to absorb some of the marinade to help with crisping up the skin as well.

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Asian, Chinese

Keyword: chicken, pan fried, thigh

Servings: 4 servings

Ingredients

• 1 pound chicken thighs boneless, skin-on (4-6 thighs)
• 2-4 tablespoons potato starch
• 3 tablespoons avocado oil
• ½ onion sliced
• 2 stalks green onion cut into 2 inch pieces

For the Marinade

• ½ ounce ginger sliced
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon rice wine
• 1 teaspoon sugar
• 2 teaspoons cornstarch

Instructions

• In a medium mixing bowl, combine the marinade ingredients. Add chicken and coat each piece in the marinade, leaving the meat side down.
• Place 2 tablespoons potato starch in a shallow dish. Lightly coat each piece of chicken, adding more potato starch as needed. Set aside.
• Heat a large frying pan on medium high. Once the pan is heated, add the oil and turn the heat down to low to medium low. Lay the chicken skin side down and let cook for about 3 minutes until golden brown. Flip them over and cook for another 5-6 minutes until cooked through. Remove to a serving platter.
• Add the onion and green onion. Stir-fry for 2-3 minutes depending on how cooked you like it.
• Serve with rice and veggies.