Top 10 Most Delicious and Enticing Dishes Made from Chicken Thighs

Ingredients:

• 500 grams of chicken thighs
• 1 piece of ginger
• 2 tablespoons of wine
• 4 chicken eggs
• 50 grams of flour
• 300 grams of breadcrumbs
• 10 grams of sugar
• 10 grams of salt
• 10 grams of pepper

Instructions:

• Clean the chicken thighs and drain them. Use scissors to cut the tendons.
• Then, make a vertical cut as shown in the picture, separate the meat from the bones, and shape the chicken into a garlic bulb form.
• Place the chicken thighs in a bowl, add 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of pepper, 1 piece of ginger, 3 cloves of garlic, and 2 tablespoons of wine. Mix well and marinate for 15 minutes.
• Crack the eggs into a bowl and whisk them.
• Once marinated, coat the chicken in a layer of flour, followed by egg, and then breadcrumbs.
• Heat a pan with a bowl of oil (test the oil by dipping the chopstick's tip, if bubbles form, the oil is ready).
• When the oil is hot, gently place the chicken thighs in and fry until both sides are golden brown.
• Serve on a plate and enjoy with your family.

Ingredients:

• 4 chicken thighs
• 1 onion
• 1/2 teaspoon of pepper
• 1 tablespoon of Paprika powder
• 1/2 teaspoon of salt
• 1 tablespoon of sour cream
• 30 grams of cheese

Instructions:

• Clean the chicken thighs, keeping the skin intact. Remove all the meat from the bone and discard the thigh bones.
• Place the chicken meat into a blender and grind it finely. Once done, transfer the ground meat to a bowl and set it aside to marinate.
• Chop the onion finely and sauté it in hot oil until golden brown, then remove from heat.
• Combine the sautéed onions with the ground chicken meat, adding pepper, paprika powder, sour cream, salt, and all the cheese. Mix thoroughly to ensure the seasoning is evenly distributed.
• Stuff the seasoned mixture into the chicken skin carefully, then pull the skin over the top to seal the filling inside.
• Freeze the stuffed chicken thighs for 2 hours to set the shape.
• Once chilled, heat oil in a pan and fry the stuffed chicken thighs on both sides until they turn a beautiful golden brown. Then, remove them from the oil.

Ingredients:

• 1 chicken thigh
• 1 teaspoon of salt
• 1 teaspoon of cayenne pepper powder
• 2 teaspoons of Korean chili powder
• 2 teaspoons of black pepper
• 5 ml of lemon juice
• 10 grams of unsalted butter
• 5 grams of minced onion
• 30 grams of flour
• 100 ml of chicken broth
• 5 ml of dark soy sauce
• 3 ml of oyster sauce
• 40 grams of black pepper sauce
• 3 teaspoons of dried parsley

Instructions:

• Clean the chicken and pat it dry. Use a knife to score the surface of the meat to help it absorb the seasoning more quickly.
• Place the chicken in a bowl and add 1 teaspoon of salt, 1 teaspoon of cayenne pepper, 2 teaspoons of Korean chili powder, 1 teaspoon of black pepper, and 5 ml of lemon juice. Mix thoroughly and marinate for 30 minutes.
• Heat a pan over low heat and add about 3 tablespoons of oil. Fry the chicken until the surface firms up, then use a fork to test for doneness; the meat should no longer release red juices.
• Add 10 grams of butter to the pan, and once it melts, add 5 grams of minced onion, 30 grams of flour, 100 ml of chicken broth, 5 ml of dark soy sauce, 3 ml of oyster sauce, 40 grams of black pepper sauce, and 3 teaspoons of dried parsley.
• Stir the mixture well until it all comes together into a smooth sauce.
• Place the fried chicken on a plate and drizzle the black pepper sauce over it to finish. The dish has a distinctive peppery aroma, with tender chicken that pairs perfectly with the rich, spicy sauce, sure to leave you satisfied.

Ingredients:

• Chicken thighs: 4 pieces
• Vegetable butter: 20 grams
• Garlic: 20 grams
• Chili sauce: 2 tablespoons
• Annatto oil: 2 tablespoons
• Honey: 2 tablespoons
• Oyster sauce: 1 tablespoon
• Chili powder: 1 tablespoon
• Lemon: 1 piece

Method:

• Rub the chicken thighs with 2 teaspoons of salt to clean them, then rinse with water.
• Make cuts on both sides of the chicken thighs to help the marinade soak in. Crush and finely chop the garlic.
• Use a microwave to melt the vegetable butter.
• To make the marinade, combine 1 tablespoon of chili sauce, 1 tablespoon of seasoning powder, 1 tablespoon of chili powder, 1/2 tablespoon of ground pepper, 1 tablespoon of fish sauce, 2 tablespoons of annatto oil, 2 tablespoons of honey, and 1 tablespoon of oyster sauce.
• Stir the mixture thoroughly. Add 1 tablespoon of garlic and 1 teaspoon of melted butter, then mix well.
• Pour the remaining butter over the remaining chopped garlic, mixing everything together.
• Apply the marinade evenly over the chicken thighs, especially into the cuts, and massage it into the meat.
• Cover the marinated chicken with plastic wrap and refrigerate for 1 - 2 hours to let the flavors absorb.
• Preheat the oven to 150 - 160°C for 5 - 10 minutes to stabilize the temperature. Line a baking tray with foil, place the chicken thighs on it, and bake at 180°C for 10 minutes.
• After 10 minutes, brush the chicken thighs with the garlic butter mixture and bake for an additional 20 minutes.
• Once the chicken has cooked, turn it over and brush again with the garlic butter, then bake for 20 - 30 minutes until the thighs are golden brown.
• In a small bowl, mix 2 tablespoons of sugar, 1/2 teaspoon of salt, and lemon juice. Stir well. To enhance the sauce, you can add 1 - 2 teaspoons of chili powder, depending on your taste.

Ingredients:

• Chicken thighs 300 grams
• Red fermented tofu 30 grams
• Soy sauce 3 tablespoons
• Water 2 tablespoons
• Sugar 2 tablespoons
• Minced garlic 10 grams
• Spring onions 20 grams

Method:

• To clean the chicken thighs and eliminate any strong odor, soak the chicken in water with a few slices of smashed ginger and salt (about 1 tablespoon). Ensure the water level covers about half the basin, then immerse the chicken and let it soak for 5 minutes.
• After soaking, rinse the chicken thoroughly with cold water about 3 - 4 times. Place the chicken thighs in boiling water for a quick blanching to tighten the meat and skin. Remove the chicken after this step. Use a fork or knife to poke and score the chicken to allow the marinade to penetrate the meat.
• Mix together 30g of red fermented tofu, 3 tablespoons of soy sauce, 2 tablespoons of water, and 2 tablespoons of sugar to create the sauce.
• Heat oil in a pan and fry the chicken thighs until golden and crispy. Remove the chicken from the pan.
• Add 2 tablespoons of oil to the same pan, sauté the minced garlic until fragrant, then pour in the red fermented tofu sauce and bring to a boil. Return the fried chicken thighs to the pan, turning them to coat evenly with the sauce. Turn off the heat and serve on a plate.

Ingredients:

• Sticky rice 200 grams
• Chicken thighs 5 pieces
• Garlic 10 grams
• Minced shallots 10 grams
• Cooking oil 50 ml
• Chili sauce (to taste)
• Mayonnaise sauce (to taste)

Method:

• Soak 200 grams of sticky rice in water for 4 hours (ensure the rice is fully submerged). Then, cook the rice until done. Place a large spoonful of sticky rice on a piece of plastic wrap, press it thin, and use it to wrap the chicken thighs.
• Marinate the chicken thighs with a bit of garlic, minced shallots, 1 teaspoon of seasoning powder, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and 2 tablespoons of honey. Let it sit for 1 hour.
• Heat oil in a pan and fry the chicken thighs until they firm up. You can add the marinade to the pan to enhance the flavor. Once the chicken has firmed up, add a cup of water and simmer until the liquid evaporates, then turn off the heat.
• Remove the chicken from the pan and blot it dry with paper towels. Then, tightly wrap the chicken in the sticky rice.
• Fry the rice-wrapped chicken until it is golden brown, and then it is ready to serve.

Ingredients:

• 2 hen thighs
• 1 onion
• 1/2 bunch of spring onions
• 2 carrots
• 100g shiitake mushrooms
• 100g fresh lotus seeds
• Seasoning powder, salt
• 1/2 piece of ginger
• 1 tablespoon soy sauce

Method:

• Soak shiitake mushrooms in cold water for 10 minutes, then replace with hot water to continue soaking. Clean the chicken thighs and let them drain. Dice half of the onion, slice the ginger into thin strips, cut the spring onions into thirds, briefly blanch the lotus seeds in boiling water, and finely shred the carrots.
• Massage the chicken thighs with the onion, ginger, carrot, and soy sauce, and let it marinate for 15 minutes.
• Bring 500ml of water to a boil, add the marinated chicken mixture, and simmer for 20 minutes. Then add the shiitake mushrooms and lotus seeds. Cover and continue stewing for 30 minutes, occasionally skimming off the foam for a clear broth.
• Check the chicken by poking the joint with chopsticks; if the meat is tender, season to taste, and add the chopped spring onion tops. Let it simmer for another 10 minutes. Serve with one chicken thigh in each bowl.
• When done, immediately remove the chicken from the pot. Use a spoon to slowly drizzle the broth over each chicken piece in the bowl. The skin should not peel off, and the meat should be tender. The lotus seeds and mushrooms should be soft but intact.

Ingredients:

• 500g chicken thighs
• 3 cloves garlic
• 2 chilies
• 2 shallots
• 100g lettuce
• 5 tablespoons condensed milk (about 20ml)
• 3 tablespoons honey
• 100ml cooking oil
• Common seasonings (salt/sugar/seasoning powder)

Method:

• Start by rubbing a little salt onto the chicken thighs and gently massaging them. Rinse with clean water and let the chicken dry.
• In a cup, combine the condensed milk with hot water, ensuring the liquid slightly covers the chicken. Wait for the milk to cool to a warm temperature, then soak the chicken in it for 10-15 minutes.
• After soaking, remove the chicken and let it dry completely on a plate.
• Prepare a pot of boiling water and steam the chicken thighs for 15-20 minutes. Just steam until the meat firms up and no longer bleeds, as it will be fried again later.
• During this time, finely chop the garlic, shallots, and chilies.
• After steaming, remove the chicken and allow the skin to dry slightly. Then, marinate the chicken with 2 teaspoons salt, 1.5 teaspoons sugar, 1 teaspoon seasoning powder, 3 tablespoons honey, and the chopped garlic, shallots, and chilies.
• Put on gloves and massage the marinade into the chicken. If available, you can use a fork to lightly pierce the chicken to allow the marinade to soak in better.
• Heat the oil in a pan, and when hot, add the marinated chicken. Pour in the remaining marinade for extra flavor.
• Fry the chicken over medium heat for about 25-30 minutes, until the chicken is evenly cooked.
• Rinse the lettuce with salted water and arrange it on a plate. Place the fried chicken on top, and your dish is ready to be served!

Ingredients:

• 5 chicken thighs
• 2 slices of ginger, crushed
• 2 teaspoons minced garlic
• 2 stalks spring onions, shredded
• 1/2 red chili, sliced thinly
• 2 tablespoons red vinegar (or rice vinegar)
• Seasoning: 4 tablespoons oyster sauce, 2 teaspoons sugar, 2 teaspoons seasoning powder
• Cooking oil

Method:

• Clean the chicken thighs, pat them dry, make a few shallow cuts, then marinate with seasoning powder, 1 teaspoon of garlic, 1 teaspoon of cooking oil, and let it sit for 15 minutes to absorb the flavors.
• Place the chicken in a steamer to cook until fully tender.
• In a separate pan, sauté garlic, ginger, and spring onions. Add oyster sauce, red vinegar, and sugar, then stir until the mixture is smooth. Taste and adjust for a balance of sweet, sour, and spicy.
• Pour the sauce over the steamed chicken and steam for an additional 5 minutes.
• Serve the chicken on a plate, topping it with sliced chili, and enjoy with a bowl of steamed rice!

Ingredients:

• 4 chicken thighs
• 1 shallot
• 2 garlic cloves
• 1 piece of ginger
• 1 onion
• 1 tablespoon honey
• 2 tablespoons lime juice
• 1 teaspoon chili sauce
• 1 teaspoon ketchup
• 3 tablespoons cooking oil
• 3 tablespoons fish sauce
• 3 teaspoons chicken seasoning powder
• Common seasonings (ground pepper, salt, MSG, sugar)

Instructions:

• Wash the chicken thighs and rub them lightly with salt. Rinse again and set aside to drain. Cut each thigh in half.
• Peel and wash the shallot, garlic, onion, and ginger, then blend everything together until smooth.
• In a pot, add 2 tablespoons sugar and 1/2 tablespoon water, cooking on low heat until it boils. Add 1 tablespoon oil and cook for another minute, then remove from heat.
• Add 1 teaspoon chili sauce, 1 teaspoon ketchup, 3 tablespoons fish sauce, and 3 teaspoons chicken seasoning powder to the pot. Stir well and bring it back to a boil.
• Place the chicken into the pot with the sauce and stir to coat. Then, add 1/2 teaspoon ground pepper, 2 tablespoons lime juice, and half of the minced shallot, garlic, and ginger mixture. Mix again and marinate for 30 minutes.
• Heat 2 tablespoons oil in a pan, then sauté the remaining minced shallot, garlic, and ginger until fragrant.
• Next, add the marinated chicken and fry on medium heat until the skin crisps up and turns golden brown. Pour in the marinade along with 200ml water. Bring to a boil.
• Once the water boils, turn the heat up, add 1 tablespoon honey, 1/2 teaspoon MSG, and cook for 1-2 more minutes, tasting and adjusting the flavor as needed. Finally, turn off the heat and serve on a plate.