Remove excess fat from chicken thighs with scissors or knife. Flatten each piece out as much as you can by cutting/splitting open some of the thickest parts with a knife. Whether you cook thighs or breasts, I like to split things open to have even thickness so that every part cooks evenly and quicker.
Add garlic and ginger powder to white wine for it to rehydrate. Like so -
In a large bowl, add chicken and marinade for at least 2 hrs or overnight.
Heat frying pan on medium heat. Drizzle lightly with vegetable oil.
Take thighs out of the marinade and cook in the heated pan. Use a splatter screen if you have one cause they will be splatterin'!! Also see how my thigh pieces are all spread out after splitting them up a little bit.
Cook each side for about 2-3 minutes AT LEAST (most likely a little longer) until they are thoroughly cooked.
Serve with rice and garnish with some fresh chopped green onions.
Because chicken thighs and breasts take a long time to cook, you need to cook at medium to medium low heat so as to not burn the outside and have still have uncooked inside. If using chicken breasts, add 1-2 tsp of vegetable oil to marinade.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.