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Pan-Fried Chicken Thighs in Mushroom Sauce


  • 8 pieces of bone-in chicken thighs with skin on
  • garlic salt
  • ground coriander
  • ground black pepper
  • 2 scallions
  • 16 ounce package sliced mushrooms
  • 2 tsp cornstarch
  • 1 cup milk
  • 1 cup water
  • 1 tablespoon minced scallion optional garnish
  • chopped cilantro leaves optional garnish


  1. Rinse chicken thighs and remove excess fat with kitchen scissors. Leave some skin on top. Lightly season each side of the thighs with garlic salt, coriander, and pepper. In a large 14" non-stick pan, place the thighs skin side down. Turn on the burner to medium heat and cover, leaving a small opening to create a steam vent. After 25 minutes, flip them over and cook the other side of the thighs for an additional 15 minutes. For crispier skin, flip them over one more time (skin side down this time) and cook and additional five minutes. Turn off the burner and remove the chicken from the pan and set aside.
  2. With a large spoon or small ladle, carefully remove all excess oil and any pieces of skin that are left on the pan. Turn the burner back on to medium-low heat and add the minced scallions and sliced mushrooms. Saute for 10 minutes.
  3. In a large bowl, combine the milk, water, and cornstarch. Whisk together until the cornstarch is completely dissolved. Add the liquid to the pan with mushrooms and scallions. Bring to a low boil, simmer for 5 minutes. Garnish with minced scallions and cilantro leaves if desired.