Servings: 3

3 chicken thighs 3 chicken thighs
½ red onion ½ red onion
½ white onion ½ white onion
3 cloves garlic 3 cloves garlic
¼ cup cornstarch ¼ cup cornstarch
2 tbsp oil 2 tbsp oil
 
Marinade: subheading: Marinade:
1 tbsp oyster sauce 1 tbsp oyster sauce
1 tbsp soy sauce 1 tbsp soy sauce
1 tbsp cooking wine 1 tbsp cooking wine
1 tsp salt 1 tsp salt
1 tsp sugar 1 tsp sugar
½ tsp white pepper ½ tsp white pepper
2 tbsp cornstarch 2 tbsp cornstarch
½ oz ginger, minced ½ oz ginger, minced
 
Miscellaneous: subheading: Miscellaneous:
1 tbsp cooking wine 1 tbsp cooking wine
½ tsp garlic salt ½ tsp garlic salt
6 cups cooked coconut rice 6 cups cooked coconut rice

Prepare Marinade: Combine all marinade ingredients in a bowl. Add minced ginger and stir well.
Cut Aromatics: Slice white and red onions to your desired thickness. Mince the garlic.
Debone and Trim Chicken (Optional): Remove the bones and trim excess fat from chicken thighs for even cooking. Pat the chicken dry.
Marinate Chicken: Coat chicken pieces thoroughly in the marinade. Let sit for 10 minutes. Then, dust both sides lightly with cornstarch, shaking off excess.
Pan-Fry Chicken: Heat oil in a skillet on high. Reduce heat to medium-low and place chicken skin-side down. Cook for 2 to 3 minutes until golden brown. Flip and cook the other side for 5 to 6 minutes. Flip back to the skin side for an additional 1 to 2 minutes to crisp.
Add Aromatics: Push chicken to the side of the pan. Sauté minced garlic in the center until fragrant. Add sliced onions and stir for 20 seconds until aromatic.
Steam and Final Seasoning: Add cooking wine and cover the pan to steam for 30 to 40 seconds. Uncover, sprinkle garlic salt, and mix well.
Serve: Plate onions as a base, place chicken thighs on top, and garnish with extra onion slices. Enjoy hot!

Serves well with coconut rice  Serves well with coconut rice