Simple Panfry Chicken Legs (香煎去骨鸡腿肉)

One of the simplest dish my mother taught me! Only chicken legs and 4 sauce condiments! ✌️ And it’s so flavorful! ☺️

Ingredients:

• 5 chicken boneless legs (bought fresh from market) 

Marination:

• 1.5 tbsp light soya sauce 
• 2 tbsp dark soya sauce (Guang Xiang tai brand) 
• 2 tbsp oyster sauce 
• 1 tbsp sesame oil 

Method:

1. Add 3 tbsp of salt on chicken legs. Rub all over chicken legs. Rinsed off salt and pat dry. 
2. Add marination onto chicken legs. Use hand to massage and ensure chicken legs are well coated with sauce. Alternatively, you can place chicken legs into a ziplock bag. Add marination and zip bag. Massage chicken legs to ensure that it’s well-coated with marinate. Marinate overnight or at least 4 hours. 
3. Bring chicken legs 30minutes out of fridge before frying. 
4. Heat non-stick pan, medium-heat. When pan is hot, place two pieces of marinated chicken legs, skin-down on pan. Cover with lid and let it cook for about 4-5 minutes. Flipped to the other side and cooked for 4minutes, then flip back to skin-side again to Char the skin. If you like the chicken more char, fry it for longer period of time. Do the same for the rest of the chicken legs. Serve chicken with hot steamed rice. 

Note: Do not need to oil pan as chicken skin will emit oil upon frying.