Soy Glazed Chicken

Method8 steps · about 25 min

1. 1

   Step 1: Pat the 2 boneless, skin-on chicken thighs (2) dry. Season both sides with salt and black pepper to taste.

   Uses 2 chicken thighs, boneless, skin-on · to taste salt · to taste black pepper

   
2. 2

   Step 2: Dust the seasoned thighs from step 1 with enough cornstarch to coat them, then tap away the excess. The source gives no fixed coating amount.

   Uses Both actual chicken thighs seasoned in step 1 · cornstarch, for coating

   
3. 3

   Step 3: Heat a little neutral oil over medium heat. Put both coated thighs from step 2 into the pan skin-side down and cook for about 7 minutes, until the skin is golden and crisp. Leave the chicken in the pan for the second side.

   Fry chicken skin side about 7 minutes · 7 minUses Both thighs coated in step 2 · neutral oil (as needed)

4. 4

   Step 4: Turn the same thighs over and cook the other side for about 5 minutes. Check the thickest part reaches 74°C (165°F); continue cooking if needed. Transfer the cooked thighs to a clean plate and retain the same pan and rendered cooking fat for the aromatics.

   Fry chicken second side about 5 minutes · 5 minUses Both actual thighs and their cooking oil from the first-side fry

5. 5

   Step 5: In the same pan with the retained cooking fat, add all 4 minced garlic cloves and 2 teaspoons finely grated or minced fresh ginger (2 tsp). Stir just until fragrant, taking care not to scorch the garlic.

   Uses The actual oil and rendered fat remaining after both sides were fried · 4 clove garlic, minced · 2 tsp ginger

6. 6

   Step 6: Add all 2 tablespoons soy sauce, 2 tablespoons sake, 2 tablespoons mirin and 1 tablespoon honey or sugar to the cooked garlic and ginger. Choose honey or sugar for the one sweetener dose. Stir and simmer until glossy and thick enough to coat the chicken.

   Uses All aromatics and retained fat prepared in step 5 · 2 tbsp soy sauce · 2 tbsp sake · 2 tbsp mirin · 1 tbsp honey (or sugar)

7. 7

   Step 7: Return both cooked chicken thighs from step 4 to the thickened glaze from step 6. Spoon the glaze over them until evenly coated and hot throughout. Use the already cooked thighs; this is the finishing glaze stage.

   Uses Both actual thighs cooked on both sides in step 4 · The complete measured glaze and aromatics cooked in step 6

8. 8

   Step 8: Divide the glazed chicken and sauce between two servings. Serve with hot already-cooked rice as desired, then garnish with sesame seeds and sliced spring onions. These serving supplies have no fixed quantities in the source.

   Uses Both finished glazed thighs and their sauce from step 7 · as desired cooked rice, hot (for serving) · sesame seeds (for serving) · scallions (for serving)