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Authentic Garlic Chicken In A Frying Pan Recipe

Authentic Garlic Chicken in a Frying Pan Recipe
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Prepare the ingredients before making Authentic Garlic Chicken in a Frying Pan in your home. Then, follow these steps below to serve Authentic Garlic Chicken in a Frying Pan for your family or friends.

Ingredients: Authentic Garlic Chicken in a Frying Pan

  • 1 thigh Chicken thigh
  • 1 or 2 cloves Garlic (thinly sliced)
  • 1 Sliced takanotsume
  • 4 tbsp Extra virgin olive oil
  • 1 (A) Salt
  • 1 (A) Pepper

How to Make Authentic Garlic Chicken in a Frying Pan

If you have prepared the ingredients needed, now time to start cooking. There are 24 steps you must follow to make Authentic Garlic Chicken in a Frying Pan in your home by yourself.

    Step 1
  • Prepare the chicken thighs. Prick with a fork and sprinkle with salt and pepper (A). Thinly slice the garlic.
  • Step 2
  • Put the extra virgin olive oil and the sliced garlic in a cold frying pan, and cook over low heat.
  • Step 3
  • When the garlic is aromatic and light brown, add the takanotsume.
  • Step 4
  • Cook the garlic until it's golden, then remove it to a paper towel-lined plate, along with the takanotsume.
  • Step 5
  • The oil remaining in the frying pan is delicious garlic oil. Save half of the oil in a heatproof container to use later.
  • Step 6
  • "Very Useful Garlic Chips & Garlic Oil"is handy to use for Steps 2-5.
  • Step 7
  • In that case, prepare "Pure Garlic Oil Version 1" and go on to Step 9 after Step 1. Add the takanotsume in Step 12.
  • Step 8
  • Garnish the chicken with the garlic chips you made forin Step 18.
  • Step 9
  • Heat the oil left in the frying pan over high heat and turn down to medium heat when it starts to smoke.
  • Step 10
  • Note: Be sure to heat the frying pan until it's really hot before putting in the chicken in Step 11, to make the skin crisp. The temperature that first hits the chicken is very important.
  • Step 11
  • Put the chicken skin-side down in the hot frying pan. After this, it will be covered with a lid and steam-fried over medium-low heat, but the skin will be crisp.
  • Step 12
  • After 3 minutes, check the skin and turn it over when it's browned.
  • Step 13
  • Cover with a lid and steam-fry the other side. Cook over medium-low heat, making sure it doesn't burn.
  • Step 14
  • Cook for 3 minutes and if the juices run clear when you poke it with a skewer, it's done. Turn off the heat. Cook it a bit longer, if it's not ready.
  • Step 15
  • It's fine just as it is, or you can make the skin even crispier. To do this, put the chicken on a sheet of foil.
  • Step 16
  • Then, put it in a toaster oven to brown the skin and make it crisp. You can also use a kitchen blowtorch, if you have one.
  • Step 17
  • This takes about 2-3 minutes in my toaster oven, but keep an eye on it while it's browning. Can you tell how crisp the surface.
  • Step 18
  • Transfer to a serving plate and drizzle with the rest of the garlic oil from Step 5. Sprinkle the top with garlic slices and takanotsume from Step 4.
  • Step 19
  • I like to garnish mine with rosemary fried in a bit of garlic oil that I always keep on hand.
  • Step 20
  • Rosemary-scented garlic oil with garlic chips is really delicious. Or with freshly squeezed lemon juice...try it all kinds of ways.
  • Step 21
  • "Very Useful Garlic Oil and Garlic Chips"is really easy to make in large quantities and keeps well.
  • Step 22
  • "Japanese Style Sauteed Chicken with Grated Daikon Sauce"is light and refreshing.
  • Step 23
  • This is "Sauteed Chicken Simmered in Tomato Cream". The tomato cream goes perfectly with the chicken.
  • Step 24
  • "Our Family's Golden Ratio Chicken Teriyaki"was a big hit.
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