Description
Deliciously crispy chicken thighs, marinated and pan-fried to perfection.
Ingredients
Scale
- 1 lb chicken thighs, boneless skin on, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- ½ – 1 tsp white pepper (adjust based on spice tolerance)
- 1 tbsp soy sauce
- 2 tbsp Japanese mayo
- 2 tbsp cornstarch
- 1 tbsp neutral oil (for pan-frying)
- ½ lemon (for squeezing)
- 1 green onion, finely chopped (for garnish)
Instructions
- In a bowl, combine chicken pieces with salt, black pepper, white pepper, soy sauce, Japanese mayo, and cornstarch. Mix well until evenly coated, then let marinate for 20 minutes.
- Heat oil in a skillet over medium heat. Place chicken pieces skin-side down and pan-fry for 7–8 minutes per side, or until golden brown and crispy.
- Once cooked, squeeze fresh lemon juice over the chicken. Garnish with green onion and serve hot.
Notes
- For extra crispiness, ensure the chicken pieces are well-coated in cornstarch.
- Adjust the amount of white pepper based on your spice tolerance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate