Directions
- 1Season skin-on chicken thighs with salt and pepper on both sides and lightly dust the skin with cornstarch.
- 2Heat pan on medium heat with oil then pan-fry the chicken skin side down for 6 to 8 minutes until golden brown and crispy.
- 3Finish cooking the chicken on the other side for a few more minutes or until chicken reaches 165°F.
- 4Remove the chicken and add grated garlic, grated ginger, sake, mirin, and sugar to the pan.
- 5Let the mixture simmer on medium low heat for a few minutes until the sugar is dissolved, making sure to scrape off any chicken bits (fond) left in the pan.
- 6Add soy sauce and a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken the sauce.
- 7Add back the chicken and coat it in the garlic sauce.
- 8Slice the chicken up, serve with hot rice, and garnish with some toasted sesame seeds.
Ingredients
- 2 pcs skin-on chicken thighs
- to taste Salt
- to taste pepper
- Cornstarch
- 3 tbsp neutral oil
- 5 pcs grated garlic cloves
- 0.5 tbsp grated ginger
- 3 tbsp sake
- 3 tbsp mirin
- 1 tbsp sugar
- 3 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp water
- Toasted sesame seeds
- hot rice
Equipment
pan
Tips
- Scrape off the chicken bits left on the pan when simmering the sauce, that's flavor.
- Cook chicken until it reaches 165°F.
Related recipes
Korean Popcorn Chicken
Korean · Dinner
Easy Ground Beef Bulgogi
Korean · Dinner25m
Korean Bibimbap
Korean · Dinner
Marry Me Chicken Pasta
Korean · Dinner
Hailey’s Butter Mayo Buldak
Korean · Dinner
Korean Chicken Meal Prep
Korean · Dinner
Kimchi Mac N Cheese
Korean · Dinner
Tteokbokki
Korean · Dinner
Budae-jjigae
Korean · Dinner
Cheese Buldak (Fire Chicken)
Korean · Dinner
Fishcake Soup (Eomuk-tang)
Korean · Dinner
Rabokki
Korean · Dinner