Description
A crispy and flavorful dish made with boneless chicken thighs, seasoned and fried to perfection.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil (for frying)
- 2 green onions, sliced (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large bowl, combine the chicken pieces, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to coat the chicken evenly. Let marinate for 15-30 minutes for better flavor.
- In a separate bowl, mix together the cornstarch and flour. Dredge each piece of marinated chicken in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through. You may need to do this in batches.
- Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
- Serve the chicken hot, garnished with sliced green onions and lemon wedges on the side.
Notes
- For extra crunch, you can double coat the chicken by dipping it back in the egg wash and then in the flour mixture again before frying.
- To make it a complete meal, serve the chicken over steamed rice or alongside a fresh salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg