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Crispy Fried Boneless Chicken Thighs (Beginner-Friendly)

No oven or fancy seasonings needed—this fried chicken has ultra-crispy skin and juicy, flavorful meat. It pairs perfectly with rice, and you’ll easily finish two servings!

Ingredients (Serves 2)
2 boneless chicken thighs (trim excess fat, snip internal tendons)
1 tbsp Cantonese rice wine (or sake as a substitute)
2 tsp ginger-scallion water
1 tsp salt
1 tbsp light soy sauce
1 tbsp oyster sauce
A pinch of white pepper
1 tbsp all-purpose flour
1 ladle of cornstarch (large soup ladle, as seen in video)
1 tsp salt and pepper powder

Cooking oil (for pan-frying)

Step-by-Step Instructions
Prep the chicken: In a bowl, add chicken thighs, rice wine, ginger-scallion water, salt, light soy sauce, oyster sauce, and white pepper. Mix well by hand, then marinate for 30 minutes (the longer, the more flavorful).

Make the coating: While marinating, mix flour, cornstarch, and salt and pepper powder in a plate until combined.

Coat the chicken: Dredge each marinated thigh in the coating mixture—press gently to make it stick, then shake off excess powder. Let sit for 5 minutes to set the coating.

Pan-fry to crispy: Pour enough oil into a wok to cover the bottom. Heat over medium heat until a chopstick inserted bubbles. Place chicken skin-side down, fry 6 minutes until golden, then flip. Fry another 6 minutes, turning occasionally to avoid burning.

Serve: Transfer to a plate—skin stays crispy for 10 minutes! Cut into pieces and enjoy with rice or veggies.

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