Scallion and Black Pepper Pan-fried Chicken Thigh

Name: Scallion and Black Pepper Pan-fried Chicken Thigh
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 4 servings
Ingredients: chicken legs; rice wine; oyster sauce; scallions; black pepper

March 23, 2025 15 Minutes Medium

Nutritional Information

450 kcal

Calories

35g

Protein

10g

Carbohydrates

30g

Fat

Recipe Hot Dishes

Crispy, juicy, and bursting with flavor, these Pan-Fried Chicken Legs are a mouthwatering delight! Marinated with rice wine, black pepper, and a hint of chicken powder, the meat becomes tender and aromatic. Shallow-fried to golden perfection, the chicken legs develop a crispy skin while staying succulent inside. A savory oyster sauce glaze adds a rich umami depth, balanced by a sprinkle of fresh scallions and black pepper for a finishing touch. Quick to prepare yet packed with restaurant-quality taste, this dish is perfect for weeknight dinners or impressing guests. The secret? Letting the chicken marinate for maximum flavor before pan-frying for that irresistible crispiness. Serve with steamed rice to soak up every drop of the delicious sauce—simple, satisfying, and utterly delicious!

Ingredients

Instructions

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Step 1

Rinse the chicken legs and pat them dry. Make a few cuts on the chicken legs without cutting them apart, ideally cutting through the bone, meat, and skin. Place the chicken legs in a bowl, sprinkle a small amount of salt and mix well, then add a pinch of chicken powder and black pepper powder for marinating. Finally, add rice wine and mix well. Marinate for at least 20 minutes or longer for better flavor.

Step 2

Heat oil in a pan over medium heat, add the marinated chicken legs and pan-fry until they are golden brown on the surface. Use chopsticks to flip the chicken legs during the process.

Step 3

In a bowl, mix oyster sauce with a small amount of water, then pour the mixture into the pan, cover with a lid, and simmer for about 2 minutes until the sauce thickens.