Yes, I am the president of the chicken dark meat fan club for its superior juiciness and strong defenses against getting overcooked. But, if I’m being honest, it’s not as difficult to end up with ...
When butter starts to bubble, carefully add the chicken pieces (in two batches if necessary so as not to overcrowd the pan) and fry them until they are golden-brown on each side. Lift the chicken ...
Buy a small chicken that's about 1.2kg (42oz), and have the butcher cut it up Chinese-style, through the bones into bite-size chunks. Put the chicken pieces into a bowl. Add the soy sauce ...
Save this recipe for later Add recipes to your saved ... When hot, brown the chicken, skin-side down, for about 6 minutes or until golden. Turn the chicken over and brown the other side for ...