In this video, you'll learn how to make an authentic Chinese garlic fried chicken thigh dish with a crispy exterior and juicy interior. Watch as an experienced Chinese chef demonstrates the full recipe stepbystep.

The chicken thighs get an incredible flavor boost by being marinated in a mixture of soy sauce, rice wine, sesame oil, white pepper, and crushed garlic. The garlic gets infused into the chicken as it marinates.

Then the thighs are double fried using the traditional Chinese technique to get them ultra crispy on the outside while staying tender and moist inside.
This restaurantquality dish packs a punchy garlic flavor and makes a fantastic main course or appetizer. The Chinese chef shares all his secrets for perfect fried chicken every time, including the key step of marinating in a garlic soy sauce mixture. You'll be craving these garlic chicken thighs weekly after trying this amazing recipe!

Here is the recipe for Chinese Cantonese Garlic Fried Chicken Thighs:
Ingredients:

2 kg chicken thighs
2 tbsp crushed garlic
2 tsp salt
White pepper to taste
1 tbsp sugar
2 tsp chicken bouillon powder
Oyster sauce to drizzle
Sesame oil to drizzle
Chinese rice wine to drizzle
Olive oil to drizzle
1 egg
Corn starch
Allpurpose flour
Oil for deep frying

Instructions:

1. Wash and clean the chicken thighs. Cut a slit in each thigh as demonstrated in the video.
2. In a bowl, make the marinade by mixing together the crushed garlic, salt, white pepper, sugar, chicken bouillon powder, oyster sauce, sesame oil, rice wine, and olive oil.
3. Beat the egg and add enough cornstarch to make a thick marinade batter. Add this to the marinade bowl and mix well.
4. Add the chicken thighs to the marinade and toss to coat evenly. Cover and marinate for 12 hours.
5. In a separate bowl, whisk together the allpurpose flour and 1 tbsp corn starch.
6. Remove the marinated chicken thighs and coat them thoroughly in the flour mixture, shaking off any excess.
7. Preheat oil for deep frying to 350°F (175°C).
8. Fry the coated chicken thighs for 23 minutes until a crust starts to form, then remove from oil and set aside.
9. Once all the thighs have been fried once, heat the oil up to high heat (400°F/205°C).
10. Fry the chicken thighs a second time for 58 minutes until crispy and golden brown. Turn down the heat if the oil gets too hot.
11. Remove the fried chicken thighs from oil and drain on a wire rack or paper towel.

Serve the hot and crispy Cantonese garlic fried chicken thighs immediately. Enjoy!