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Video recipe

Pan-Fried Chicken Thighs

Crispy. Juicy. Packed with flavor.

Adapted from Made With Lau

Every step links back to that moment in the video

Daddy Lau's signature pan-fried chicken thighs turn an everyday cut into a golden, crackly-skinned, ultra-juicy masterpiece. The secrets lie in evening out the meat's thickness for uniform cooking, marinating meat-side down for maximum flavor absorption, lightly dredging in cornstarch for a crisp crust, and finishing with a quick steam of Shaoxing wine and fresh onions.

Serves
4servings
Prep
25min
Cook
15min
Total
40min
Level
Easy

What makes this version work

1

Deboning and butterflying thicker sections ensures even thickness throughout, cooking uniformly without drying out thinner edges.

2

Placing chicken meat-side down allows porous muscle tissue to absorb flavors deeply instead of being blocked by the skin.

3

A light dusting of cornstarch creates a crisp protective shield over medium-low heat, sealing in juices while building a golden crust.

4

Sauteing aromatics in the pan center and splashing Shaoxing wine under a tight lid for 30 seconds infuses aromatics and steams the chicken to tender perfection.

Ingredients

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Scale recipe
about 4 servings

Main Ingredients

  • Bone-in Skin-on Chicken Thighs 480gapprox 4 pieces (17 oz), deboned and butterflied to even thicknessCan substitute with boneless skinless thighs or butterflied chicken breast
  • White Onion 0.5個peeled and sliced
  • Red Onion 0.5個peeled and sliced
  • Garlic Cloves 3瓣crushed, peeled, and finely minced

Marinade

  • Oyster Sauce 1湯匙
  • Light Soy Sauce 1湯匙
  • Shaoxing Cooking Wine 1湯匙Can substitute with rice wine, sake, or water if avoiding alcohol
  • Salt 1茶匙
  • Sugar 1茶匙
  • White Pepper 0.5茶匙
  • Cornstarch 2湯匙
  • Minced Ginger 15gpeeled, sliced, julienned, and finely minced (0.5 oz)

Coating & Cooking

  • Cornstarch 3湯匙spread on a plate for dredging
  • Cooking Oil (Corn Oil) 2湯匙or any neutral high smoke-point cooking oil
  • Shaoxing Cooking Wine 1湯匙for deglazing pan and steamingCan substitute with chicken broth or water
  • Garlic Salt 0.5茶匙sprinkled over chicken off the heat

Equipment

  • Stainless Steel Skillet (or Non-stick Pan)
  • Chinese Cleaver and Cutting Board
  • Paper Towels
  • Cooking Tongs

Steps

  1. Debone and Butterfly Chicken Thighs for Even Cooking

    Daddy Lau slicing through the thick section of deboned chicken thigh
    Time 5 min

    Place chicken thighs skin-side down on the cutting board. Slice down both sides of the bone, pull the bone up, and cut it free from the meat. Butterfly the thicker flesh so the entire thigh has uniform thickness. Trim away any excess cartilage and fat.

    How to tellThe flattened thigh is uniformly even in thickness across the whole piece
    Common mistakeFailing to butterfly thicker areas causes uneven cooking and dry, tough edges
    Watch at 2:20

  2. Mix the Marinade with Finely Minced Ginger

    Stirring the bowl of seasonings, cornstarch, and minced ginger
    Time 3 min

    In a bowl, combine oyster sauce, light soy sauce, Shaoxing wine, salt, sugar, white pepper, and cornstarch. Peel and finely mince the ginger, add it to the bowl, and stir thoroughly until smoothly blended and slightly thickened.

    How to tellThe marinade is smooth and cohesive without dry cornstarch clumps
    Watch at 4:00

  3. Slice White and Red Onions and Mince Garlic

    Slicing red and white onions on the wooden cutting board
    Time 3 min

    Slice half of a white onion and half of a red onion into strips. Using both varieties provides contrasting sweetness and vibrant color. Crush garlic cloves with the flat of the cleaver, peel, and mince finely.

    How to tellEvenly sliced strips of two-tone onions and finely chopped garlic
    Watch at 4:20

  4. Pat Chicken Dry and Marinate Meat-Side Down

    Holding the dried chicken thigh and placing it meat-side down into marinade
    Time 10 min

    Thoroughly pat both sides of the chicken dry with paper towels to ensure optimal absorption. Place the chicken thighs into the marinade bowl one by one with the meat-side facing down into the sauce and smooth skin facing up. Marinate for about 10 minutes.

    How to tellThe chicken meat is directly submerged in the savory marinade
    Common mistakeDo not face skin down, as the skin prevents the marinade from penetrating
    Watch at 5:20

  5. Lightly Dredge Chicken in Cornstarch to Seal Juices

    Dredging the chicken thigh on a plate covered with cornstarch
    Time 2 min

    Spread 3 tablespoons of cornstarch evenly across a large plate. Take each marinated chicken thigh and coat the meat side first, then flip to lightly coat the skin side. Gently shake off any excess flour. The cornstarch forms a crispy protective crust upon frying.

    How to tellA light, even dusting of white cornstarch coating both sides of the chicken
    Watch at 6:25

  6. Preheat Pan, Add Oil, and Pan-Fry Skin-Side Down on Low Heat

    Placing cornstarch-coated chicken thighs skin-side down in the hot skillet
    Time 3 minHeat Low Heat

    If using a stainless steel skillet, preheat on high for 2-3 minutes until very hot. Add 2 tablespoons of oil and immediately lower the heat to low/medium-low when shimmering. Lay the chicken thighs in skin-side down. Pan-fry undisturbed for 2-3 minutes until the skin sets and turns golden.

    How to tellThe chicken sizzles steadily and the skin edges crisp up to a golden hue
    Common mistakeNever use high heat here, or the skin will char before the inside cooks
    Watch at 8:50

  7. Flip to Cook the Meat Side, then Crisp Up the Skin

    Flipping the golden crispy chicken thighs with cooking tongs
    Time 7 minHeat Medium Heat

    Once the skin is deep golden brown, flip the chicken with tongs. Cook the meat side over medium heat for 5-6 minutes, gently nudging the pieces to ensure even heat distribution. Flip back to the skin side for another 1-2 minutes to drive off residual surface moisture and crisp up the skin.

    How to tellThe skin is richly browned and crackly while the meat side is firm and golden
    Watch at 10:00

  8. Saute Aromatics in the Center, Splash Wine, and Cover

    Adding sliced onions and garlic to the skillet and pouring Shaoxing wine
    Time 1 minHeat High Heat

    Push the chicken to the sides to create an opening in the center. Add minced garlic and cook for 10 seconds, then add sliced onions and toss for 20 seconds until fragrant. Pour in 1 tablespoon of Shaoxing wine and immediately cover with the lid on high heat for 30-40 seconds to infuse wine steam and ensure complete doneness.

    How to tellDense steam fills under the lid, and onions turn translucent and tender
    Common mistakeKeep covered for only 30-40 seconds so the skin does not get soggy
    Watch at 11:30

  9. Uncover, Season with Garlic Salt, and Plate over Onions

    The finished plate of crispy pan-fried chicken thighs garnished with onions
    Time 1 minHeat Off

    Remove the lid and turn off the heat. Sprinkle 1/2 teaspoon of garlic salt over the chicken for an extra burst of savory seasoning. To plate, create a bed of sweet cooked onions on the platter, place the crispy chicken thighs on top, and garnish with a few remaining onion strips.

    How to tellGolden, sizzling chicken thighs perched over a bed of glossy sweet onions
    Watch at 14:05

Chef's secrets

Butterflying is the Secret to Even Doneness

Chicken thighs have naturally uneven thickness once deboned. Butterflying through the thicker muscle allows the meat to lay flat in the skillet, ensuring the whole thigh reaches perfect doneness simultaneously without drying out.

Marinate Meat-Side Down for Deeper Flavor

Chicken skin acts as an oily barrier that repels water-based marinades. Submerging the porous meat-side facing down into the sauce lets the seasoning penetrate deep into the fibers in just 10 minutes.

A Light Cornstarch Dredge Protects Juices and Prevents Splatter

A light coating of cornstarch crisps up into a golden crust upon contact with hot oil, sealing in juices while absorbing residual surface moisture to minimize dangerous oil splatter.

Deglazing with Wine Melds Flavors and Steams to Perfection

Adding Shaoxing wine and immediately covering the pan creates aromatic steam that binds fat-soluble and water-soluble flavors while gently steaming the meat to complete doneness without drying out.

Storage & reheating

Fridge

Store cooled leftover chicken thighs in an airtight container in the refrigerator for 3-4 days.

Freezer

Freezing cooked chicken thighs is not recommended as texture will degrade upon thawing.

Reheating

Reheat in an air fryer or toaster oven at 350°F (175°C) for 3-5 minutes to regain crispiness, or microwave for 1 minute.

Variations

Boneless Skinless Chicken Breast Variation

If using chicken breast, butterfly horizontally into even cutlets, marinate and dredge the same way, and pan-fry for 2-3 minutes per side until 165°F (74°C) to keep it tender.

Black Pepper Onion Variation

Add 1 teaspoon of freshly cracked black pepper and a dash of dark soy sauce when sauteing onions to transform this into Hong Kong cafe-style black pepper chicken.

FAQ

Can I use boneless skinless chicken thighs or chicken breast?

Yes. Pre-deboned thighs work great and save prep time. If using chicken breast, butterfly to an even thickness and reduce cooking time slightly, cooking until the internal temperature reaches 165°F (74°C).

How do I prevent chicken from sticking to a stainless steel pan?

Preheat the dry stainless steel pan on high heat for 2-3 minutes until very hot. Add oil, immediately lower the heat to medium-low, and lay down the chicken. Do not move or flip the chicken for the first 1-2 minutes until the crust sets and releases naturally.

What can I substitute for Shaoxing cooking wine if avoiding alcohol?

If avoiding alcohol, you can omit the wine from the marinade or substitute with a little water. For the deglazing step, use 1 tablespoon of chicken broth or water to generate the required steam.

How should leftovers be stored and reheated to keep the crispy texture?

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in an air fryer or toaster oven at 350°F (175°C) for 3-5 minutes to restore the crispy crust. Microwaving keeps the meat tender but softens the skin.

Nutrition

Calories
380
Protein
28g
Fat
24g
Carbs
12g

Estimated per serving. Actual values vary with ingredients and portion size.

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