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Pan-Fried Chicken Thigh: Fragrant, Juicy Homestyle Stir-Fry

Original title: #香煎雞肉:鮮嫩多汁,美味家常菜。#潔西廚房 453

Greater ChinaPosted: Sep 2, 2026

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Editor's note

A classic Chinese stir-fry from a Taiwanese home-cooking channel. The recipe demonstrates proper chicken preparation, timing for marination, and technique for building aromatics with fermented beans and garlic—key fundamentals often overlooked in home versions. The dry-pan finish is a useful technique for prep-ahead workflows.

Key ingredients

Original caption

#香煎雞腿肉 雞腿排350克 青椒 蒜片,豆豉 醃雞腿: 醃20分鐘 1.5大匙醬油 1/2小匙糖,白胡椒粉 1大匙米酒 1小匙太白粉 1小匙油 做法: 1.先煎雞腿肉全熟 2.爆香蒜片+豆豉 3.加入青椒炒到斷生 4.完成

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