Its a lot simpler than it looks! You can even skip the potato starch part and just put the chicken thighs in a cold pan skin side down, set it to medium low-medium heat and press it down so the skin has contact with the pan. Let is sit for for like 15-20 minutes until the fat renders out and the skin becomes crispy. Flip and cook the other side until golden brown (turn it up to medium heat or medium high). Its also okay to take peek under if you think its burning! Then proceed to brush the sauce on it. OR do all that but do some dry spices like the basics: Salt, pepper, garlic powder, onion powder, paprika. The cold pan technique is one of my favorites :D
I wonder why you have so little views. Great Work!
I'm just starting out but thank you for the kind words and thank you for watching!
That looks hella good!
and it was! Thank you for watching!
Also you made this look easy and soo yummy. I want to try making some!
Its a lot simpler than it looks! You can even skip the potato starch part and just put the chicken thighs in a cold pan skin side down, set it to medium low-medium heat and press it down so the skin has contact with the pan. Let is sit for for like 15-20 minutes until the fat renders out and the skin becomes crispy. Flip and cook the other side until golden brown (turn it up to medium heat or medium high). Its also okay to take peek under if you think its burning! Then proceed to brush the sauce on it. OR do all that but do some dry spices like the basics: Salt, pepper, garlic powder, onion powder, paprika. The cold pan technique is one of my favorites :D