SERVES 4
A splatter screen (or an inverted large strainer or colander) is helpful for controlling the splatter that occurs when the second side of the chicken browns. There is a fair amount of soy sauce in this dish, so there is no need to salt it before serving. Serve with Basic White Rice.
8 |
(5- to 6-ounce) bone-in, skin-on chicken thighs, trimmed |
Ground black pepper |
|
2 |
teaspoons peanut or vegetable oil |
½ |
cup soy sauce |
½ |
cup sugar |
2 |
tablespoons mirin or sweet sherry |
2 |
teaspoons minced or grated fresh ginger |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
½ |
teaspoon cornstarch |
⅛ |
teaspoon red pepper flakes |
1. Pat the chicken thighs dry with paper towels and season with pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken in the skillet, skin side down. Weigh down the chicken with a heavy pot and cook until the skin is a deep mahogany brown and very crisp, 15 to 20 minutes. (The chicken should be moderately brown after 10 minutes. If it is very brown, reduce the heat; if it is still pale, increase the heat.)
2. Remove the weight and flip the chicken over. Reduce the heat to medium and continue to cook, without the weight, until the second side is brown and the thickest part of the thighs registers 175 degrees on an instant-read thermometer, about 10 minutes longer.
3. Meanwhile, whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch, and red pepper flakes together in a small bowl; set aside.
4. Transfer the chicken to a plate. Pour off all of the fat from the skillet. Whisk the soy mixture to recombine, then add to the skillet and return to medium heat. Return the chicken to the skillet, skin side up, and spoon the sauce over the top. Continue to simmer until the sauce is thick and glossy, about 2 minutes longer. Serve.