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 votes0
Serves:
4-6
Prep:
45 Min
Cook:
20 Min
Method:
Pan Fry
Ingredients
-
3 lbchicken thighs
-
·garlic salt and pepper
-
1/3 ccorn starch
-
1 1/2 lbbroccoli, fresh
-
ORIENTAL SAUCE
-
4 tspcornstarch
-
2 tspoyster or soy sauce
-
1/2 tspground ginger
-
1/4 tspsalt & sugar
-
dash(es)pepper
-
1 1/3 cchicken broth
How to Make Crispy Chicken and Broccoli
- Bone chicken thighs, leaving skin on.
- Sprinkle thighs with garlic salt and pepper then dredge in cornstarck, shake off excess and lay on rack
- Cut broccoli into 3 in lengths, cut in half if stalk is thicker than 3/4 inch.
- Stir together sauce in small saucepan and set aside.
- in 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.
- While chicken fries, steam broccoli until barely tender, 5-7 minute, arrange on serving platter.
- Slice chicken into about 1/2 strips and arrange over chicken.
- Cook the sauce over high heat till it boils and thickens, then pour over chicken and broccoli.
