Chicken Thighs
Boneless skinless chicken thighs
Salt and Cook
Salt: 35min-2hr
- Salt water: 1 tablespoon kosher salt per cup of water
- Fill a large bowl with enough salt water to cover all the chicken
- Let sit for for at least 30 minutes, prefer 2 hours, max 24 hours
- Pat dry with paper towels before cooking
Cook: 10min
- Heat a cast iron pan with oil
- Once hot, cook ~6min on one side and flip
- Cook ~4min on the other side until 165F internal temp
References
🐓 Kung Pao Chicken - Traditional
Sichuan style
🥘 Recipes,
Vegan,
Vegetarian
1.5 lb boneless skinless chicken thighs, trim fat, cut into 1/2in chunks