Pan-Fried Soy Sauce Chicken

Cooking method

1. Step 1:

   

   For this recipe I used two leg quarters, about 2 pounds (1 kg) total. You can use other cuts, like thighs, or a small whole bird at the same weight. I cut each leg quarter into 3 pieces with a knife: I separated the drumstick and cut the thigh in half.

2. Step 2:

   

   Put the chicken pieces in a deep bowl and sprinkle them with salt and minced garlic. Toss to combine. Go easy on the salt, keeping in mind the meat will marinate in soy sauce, which is salty on its own. Instead of fresh garlic, you can use garlic powder and add it straight to the sauce.

3. Step 3:

   

   Make the marinade. Pour the soy sauce and vegetable oil into a small deep bowl, add the ground ginger, and stir. If you're using garlic powder, don't forget to add it here too. I used plain soy sauce with no added flavorings, but next time I'll try experimenting.

4. Step 4:

   

   Pour the marinade over the meat, toss well, and refrigerate for 2–3 hours — or leave it overnight and cook it in the morning. Stir the chicken pieces a few times as they marinate.

5. Step 5:

   

   Pour the vegetable oil into a skillet and heat it well. Add the chicken pieces along with the marinade they soaked in. Fry over medium heat for 5 minutes per side, until a golden crust forms.

6. Step 6:

   

   Cover the skillet with a lid and simmer the chicken for 30 minutes over low heat. I cooked it in its own juices without adding any more oil or water.