- 4 bone-in chicken thighs
- 1 teaspoon vegetable oil
- ¼ cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- ¼ teaspoon ginger
- 1 garlic clove (crushed and minced)
- ¼ teaspoon cornstarch
- Pinch of red pepper flakes
INSTRUCTIONS:
- Cover the bottom of a large sauce pan with aluminum foil using enough foil to bring the edges to the top to secure it. Place 2 cans 14 – 15 ounces each inside the pan for weight. (I lightly sprayed the bottom of the aluminum foil with cooking spray).
- Trim any excess skin and fat off the chicken and salt and pepper to taste. In a nonstick skillet using the oil over medium high heat place chicken in the skillet skin side down, and then place the weighted pan on top of the chicken. Cook for 10 minutes or until skin is nicely browned and crispy. Flip chicken and continue cooking until chicken reaches an internal temperature of 175F; remove from skillet and set aside on a plate and then remove any fat left in the skillet.
- While the chicken is cooking in a bowl whisk together the sugar, soy sauce, mirin, garlic, red pepper flakes, and cornstarch until thoroughly combined. Pour the mixture into the skillet and bring to a simmer and then place the chicken in the skillet skin side up. Cook until sauce thickens and turns glossy, and then turn the chicken in the sauce to evenly coat.
- Serve hot.
Source: Cully's Kitchen
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