Crispy Chicken and Broccoli
By
Steve Norgaard
@Lumpy62
7
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!
Rating:
☆☆☆☆☆ 0 votes
Serves:
4-6
Prep:
45 Min
Cook:
20 Min
Method:
Pan Fry
Ingredients
- 3 lb
- chicken thighs
- garlic salt and pepper
- 1/3 c
- corn starch
- 1 1/2 lb
- broccoli, fresh
- 4 tsp
- cornstarch
- 2 tsp
- oyster or soy sauce
- 1/2 tsp
- ground ginger
- 1/4 tsp
- salt & sugar
- dash(es)
- pepper
- 1 1/3 c
- chicken broth
ORIENTAL SAUCE
How to Make Crispy Chicken and Broccoli
- 1Bone chicken thighs, leaving skin on.
- 2Sprinkle thighs with garlic salt and pepper then dredge in cornstarck, shake off excess and lay on rack
- 3Cut broccoli into 3 in lengths, cut in half if stalk is thicker than 3/4 inch.
- 4Stir together sauce in small saucepan and set aside.
- 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.
- 6While chicken fries, steam broccoli until barely tender, 5-7 minute, arrange on serving platter.
- 7Slice chicken into about 1/2 strips and arrange over chicken.
- 8Cook the sauce over high heat till it boils and thickens, then pour over chicken and broccoli.
