M17 Pan Cheese Crispy Chicken

Debone each of the 2 pistol legs. 

In a bowl, add 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of black pepper and ½ tablespoon of salt, scrunch well and marinate for 1 hour.

Heat a little corn oil in a pan over medium heat and fry the marinated chicken thighs, skin side down, until lightly browned on both sides, remove and cut into pieces.

Wash the pan and put 150g mozzarella cheese on the bottom, slowly melt the cheese over low heat until the bottom is liquid.

Cut the chicken pieces into the cheese pot, continue to fry over low heat until the bottom is golden, sprinkle a thin layer of mozzarella cheese on the surface.