Pan Fried 5 Spice Chicken Thighs

    This is another recipe with a little planning, you can make with minimal effort, with most of the ingredients fairly easy to find, you can quickly make whip this fairly quickly, if you can wait to let the chicken marinate, within half an hour you can have the aroma from the pan to fill the room.

Pan Fried 5 Spice Chicken Thighs

Pan Fried 5 Spice Chicken Thighs

INGREDIENTS

5-6 boneless and skinned chicken thighs
2x spring onions

MARINDADE
4x tbsp seseame seed oil
6x garlic cloves
1x nub of ginger
4x tablespoon of rice wine
3x tablespoon of soy sauce
4x tablespoon of honey
4x tablespoon of five spice powder

Simple ingredients

Simple ingredients

METHOD

– The beauty of the recipe is how simple it is to make. Simple finely mince the garlic and ginger together and pour the liquids and spices together in a bowl.

The magic is in the marinade

The magic is in the marinade

– Remove any excess fat from the chicken thighs and pour the marinate over the pieces, allowing the pieces to soak up all that flavour for an hour at a minimum, ideally overnight if possible.

5 Spice goodness

5 Spice goodness

– Once the thighs have been sitting for long enough, grab a large pan and turn on high.

IMG_7239
– Place the chicken and sauce into the pan, cooking for 10 minutes on one side before turning the pieces over and cooking for a further 10 minutes, trapping the heat in with a lid

Cooking in it's own juices

Cooking in it’s own juices

– You should now have plenty of time to take the spring onion stalks and shred them and decorate on top, once the chicken is cooked.

5 Spice Chicken Thighs ready and waiting

5 Spice Chicken Thighs ready and waiting

– Serve, eat and enjoy.  =)

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About techdevourer

My little website that started off as a food and technology site and somehow became all about the food. Look around, kick back and read, my sporadic musings, informal writing's and occasional typos.

Posted on June 21, 2015, in Food, Recipe and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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