1Season skin-on chicken thighs with salt and pepper on both sides and lightly dust the skin with cornstarch.
2Season skin-on chicken thighs with salt and pepper on both sides and lightly dust the skin with cornstarch.
3Season skin-on chicken thighs with salt and pepper on both sides and lightly dust the skin with cornstarch.
4Heat pan on medium heat with oil then pan-fry the chicken skin side down for 6 to 8 minutes until golden brown and crispy.
5Heat pan on medium heat with oil then pan-fry the chicken skin side down for 6 to 8 minutes until golden brown and crispy.
6Heat pan on medium heat with oil then pan-fry the chicken skin side down for 6 to 8 minutes until golden brown and crispy.
7Finish cooking the chicken on the other side for a few more minutes or until chicken reaches 165°F.
8Finish cooking the chicken on the other side for a few more minutes or until chicken reaches 165°F.
9Finish cooking the chicken on the other side for a few more minutes or until chicken reaches 165°F.
10Remove the chicken and add grated garlic, grated ginger, sake, mirin, and sugar to the pan.
11Remove the chicken and add grated garlic, grated ginger, sake, mirin, and sugar to the pan.
12Remove the chicken and add grated garlic, grated ginger, sake, mirin, and sugar to the pan.
13Let 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.
14Let 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.
15Let 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.
16Add soy sauce and a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken the sauce.
17Add soy sauce and a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken the sauce.
18Add soy sauce and a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken the sauce.
19Add back the chicken and coat it in the garlic sauce.
20Add back the chicken and coat it in the garlic sauce.
21Add back the chicken and coat it in the garlic sauce.
22Slice the chicken up, serve with hot rice, and garnish with some toasted sesame seeds.
23Slice the chicken up, serve with hot rice, and garnish with some toasted sesame seeds.
24Slice the chicken up, serve with hot rice, and garnish with some toasted sesame seeds.
Ingredients
2 pcs skin-on chicken thighs
2 pcs skin-on chicken thighs
2 pcs skin-on chicken thighs
to taste Salt
to taste Salt
to taste Salt
to taste pepper
to taste pepper
to taste pepper
Cornstarch
Cornstarch
Cornstarch
3 tbsp neutral oil
3 tbsp neutral oil
3 tbsp neutral oil
5 pcs grated garlic cloves
5 pcs grated garlic cloves
5 pcs grated garlic cloves
0.5 tbsp grated ginger
0.5 tbsp grated ginger
0.5 tbsp grated ginger
3 tbsp sake
3 tbsp sake
3 tbsp sake
3 tbsp mirin
3 tbsp mirin
3 tbsp mirin
1 tbsp sugar
1 tbsp sugar
1 tbsp sugar
3 tbsp soy sauce
3 tbsp soy sauce
3 tbsp soy sauce
1 tsp cornstarch
1 tsp cornstarch
1 tsp cornstarch
1 tbsp water
1 tbsp water
1 tbsp water
Toasted sesame seeds
Toasted sesame seeds
Toasted sesame seeds
hot rice
hot rice
hot rice
Equipment
pan
Tips
Scrape off the chicken bits left on the pan when simmering the sauce, that's flavor.