crispy chicken and broccoli
My kids all want this for their birthday dinner, takes a little time but the end result is worth it! Boning the thighs is pretty easy, just slice to the bone on the inside of the thigh and scrape the meat off the bone. Leave the skin on, it gets really crispy when coated with cornstarch!
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prep time
45 Min
cook time
20 Min
method
Pan Fry
yield
4-6 serving(s)
Ingredients
- 3 pounds chicken thighs
- - garlic salt and pepper
- 1/3 cup corn starch
- 1 1/2 pounds broccoli, fresh
- ORIENTAL SAUCE
- 4 teaspoons cornstarch
- 2 teaspoons oyster or soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt & sugar
- dash pepper
- 1 1/3 cups chicken broth
How To Make crispy chicken and broccoli
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Step 1Bone chicken thighs, leaving skin on.
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Step 2Sprinkle thighs with garlic salt and pepper then dredge in cornstarch, shake off excess and lay on rack
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Step 3Cut broccoli into 3 in lengths, cut in half if stalk is thicker than 3/4 inch.
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Step 4Stir together sauce in small saucepan and set aside.
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Step 5in deep frying pan heat 3/4 in oil to 350. Add chicken parts, without crowding,. Cook turning once, until browned and no longer pink when cut, about 8-10 minutes. drain and keep warm.
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Step 6While chicken fries, steam broccoli until barely tender, 5-7 minute, arrange on serving platter.
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Step 7Slice chicken into about 1/2 strips and arrange over broccoli
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Step 8Cook the sauce over high heat till it boils and thickens, then pour over chicken and broccoli.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Vegetables
Category:
Other Sauces
Culture:
Asian
Keyword:
#broccoli
Keyword:
#chicken
Keyword:
#asian
Ingredient:
Chicken
Method:
Pan Fry
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