serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Fast Frypan Favourites
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 4 chicken thigh fillets, halved
- salt and black pepper
- ¼ cup plain flour
- 40 g butter, unsalted
- ¼ cup coriander sprigs, to serve
Honey soy dipping sauce
- 3 tbsp honey
- 1 tbsp light soy sauce
- 1 garlic clove, finely chopped
- 1 tbsp vinegar (white or apple cider vinegar)
- 1 tbsp olive oil
Instructions
- On a clean working surface, pat the chicken fillets dry with paper towel, then generously season on both sides with salt and pepper. On a plate, dip the chicken into the flour, turning to coat.
- Melt the butter in a large frying pan over medium-high heat, then pan-fry the fillets for 3-4 minutes on each side, or until golden and cooked through. Remove to a serving plate.
- In a medium bowl, combine the honey soy dipping sauce ingredients and mix well to combine.
- Sprinkle the chicken with coriander sprigs and serve with the honey soy dipping sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Fast Frypan Favourites
