Breaking News Bar
updated: 11/18/2011 9:16 PM

Crispy Pan-Fried Chicken Thighs

hello
Success - Article sent! close
  •  
    Courtesy of Ying Stoller

 

8 boneless, skinless chicken thighs

1 cups Ying's Kungpao Sauce, divided

cup corn starch

1 cup vegetable oil

Asian Potato Salad

2 medium potatoes

1 small kohlrabi

1 small Honey Crisp or Granny Smith apple

2 fresh Thai chilis or red peppers, cut into thin strips

1 tablespoon chopped green onions

2 tablespoons chopped cilantro

1 tablespoon fish sauce

1 tablespoons brown sugar

2 tablespoons fresh lime juice

Salt to taste

2-3 tablespoons crushed roasted peanuts

For the chicken: Trim excess fat off chicken thighs, then rub them with cup Ying's Kungpao Sauce and place them in a sealed bag. Let them marinate for at least 1 hour in the refrigerator. Remove chicken from the bag and roll it in corn starch on a plate to apply a thin coating. Gently pat off any excess starch.

Heat oil in a skillet or frying pan over medium-high heat, and pan fry chcken thighs 3 to 4 minutes each side or until they are done and turn golden bown. Allow chicken thighs to cool for 2 minutes.

Meanwhile in a sauce pan over medium heat, thin the remaining cup Ying's Kungpao Sauce with cup cold water. Stir until well blended, then remove from heat.

For the potato salad: Peel potatoes and kohlrabi. Cut apples, potatos and kohlrabi into thin slices, then into thin strips. Soak potato strips in cold water.

Boil 3 cups water in a pot, blanch potatoes in hot water for 2 minutes or until potatoes turn translucent. Drain and rinse in cold water. Drain again and place potatoes in a serving bowl, add kohlrabi, apple, hot chilis, green onions and cilantro.

In a mixing bowl combine fish sauce, sugar, lime juice and salt. Drizzle over potato salad. Toss to mix.

To serve: Cut each chicken thigh into 3-4 to slices and place on a serving plate or platter. Drizzle the sauce over the chicken thighs. Serve a helping of salad on the side; garnish with crushed peanuts.

Serves four to six.

Ying Stoller, Ying's Kitchen

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close
Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.