This dish is a winner, and has been in the rotation on a near-weekly basis for the last few months. It’s tasty enough to earn such frequency, but simple enough that you don’t get tired of it. (I know, that doesn’t really make sense, but somehow it’s true). The ingredients are few and super basic, but the flavor and texture will keep you coming back to it again and again.
I was always excited for dinner when my Dad had this sizzling on the pan, and decades later, I finally gained some cooking confidence and decided to follow his very simple instructions to make it: “Mix chicken with cornstarch, salt, and soy sauce. And fry.” Wish I hadn’t waited so long. This stuff is so good.
Now, I get to see that same mouthwatering excitement on Ben’s face when he sees what I’m cooking up, “YUM. YOUR DAD’S CHICKEN.” My daughter never fails to savor it, “Mmm, Mama, I LIKE this dinner!” And the cherry on top? IT’S SUPER DUPER EASY TO MAKE. And last-minute friendly, which is part of the reason why I make it so often.
You simply marinate chicken thighs in a mixture of salt, cornstarch, and soy sauce.
Heat up and oil your pan, fry it for a few minutes on both sides, and serve with a couple lemon wedges. We use kitchen shears to cut it into strips and eat it with rice and a side of veggies. Yum yum, it’s easy peasy and scrumptious comfort food everyone will love!
Dad’s Easy Pan-Fried Chicken
I buy chicken thighs in the Costco 3-pack, and freeze two of the packs for future use. The day before, I put a pack in the refrigerator to thaw and then marinate a little before dinner. I think I’ve seen my dad marinate it even a day ahead of time (but I don’t really know, his ways are kind of a mystery to me). It’s a very forgiving recipe, so if your proportions are a little off, it will still turn out fine. But don’t forget the lemons!