Simple Soy Garlic Pan-Fried Chicken

Ingredients

• 2 Deboned chicken legs, skin-on (Large; butterflied chicken breast can be used instead.)
• 0.5 tsp Salt
• 1 tbsp Oil (For pan-frying and drizzling over the chicken.)
• 6 sprigs Spring onions (Cut; separate the white and green parts.)
• 1 tbsp Garlic (Alternatively, use 1 tbsp minced garlic.)
• 1 tbsp Soy sauce
• 2 tbsp Dark brown sugar
• White pepper (A pinch)
• 2 tsp Rice vinegar (Or any vinegar of choice.)
• 1 tsp Sesame oil
• 3 tbsp Water

Steps

1. 1

   Prepare the sauce: blitz or mix together the garlic, soy sauce, dark brown sugar, white pepper, rice vinegar, sesame oil, and water. Set aside.

2. 2

   Cut the spring onions and separate the white parts from the green parts.

3. 3

   Season the chicken with the salt and drizzle it with the oil.

4. 4

   Heat a pan over medium heat. Place the chicken skin-side down and weigh it down with a small plate or fish weight so it flattens and fries evenly. Cook for 8–10 minutes.

5. 5

   Flip the chicken and cook for a further 5–8 minutes, depending on its size, until cooked through.

6. 6

   Remove the chicken from the pan. Add the spring onion whites first, followed by the greens, and cook until softened.

7. 7

   Add the prepared sauce to the pan and bring it to a gentle simmer.

8. 8

   Return the chicken to the pan and cook in the sauce for 2 minutes.

9. 9

   Serve over rice or noodles with greens. Serve the spring onion relish alongside and drizzle the sauce over the chicken.

Notes

Serve with rice or noodles and your favorite greens; rice, noodles, and greens are serving suggestions and no quantities are specified. The transcript describes the spring onion as a relish condiment served alongside. The source does not state a cooking time for the spring onions or a specific type of oil.

Nutrition per serving

• main
• weeknight
• pan-fried
• quick
• chicken
• East Asian
• dairy-free