Ingredients:

  • 600g (1.3 lbs) boneless, skin-on chicken thighs
  • 60ml (4 tbsp) high-quality soy sauce
  • 60ml (4 tbsp) Hon-Mirin
  • 60ml (4 tbsp) sake
  • 15g (1 tbsp) granulated sugar
  • 15ml (1 tbsp) neutral oil
  • 1g (1 pinch) sea salt

Instructions:

  1. Dry the chicken. Pat the 600g of chicken thighs with paper towels until the skin feels completely matte.
  2. Season the skin. Sprinkle 1g of sea salt specifically on the skin side.
  3. Mix the glaze. In a small bowl, whisk together 60ml soy sauce, 60ml mirin, 60ml sake, and 15g sugar.
  4. Heat the pan. Add 15ml neutral oil to the skillet over medium high heat until the oil shimmers and barely smokes.
  5. Start the sear. Place chicken skin side down in the pan. Press down lightly with tongs until you hear a consistent, high pitched sizzle.
  6. Render the fat. Cook for 8-10 minutes without moving the chicken until the skin is dark golden and releases easily.
  7. Flip and finish. Turn the chicken over and cook for 2-3 minutes to seal the bottom.
  8. Deglaze the pan. Wipe out excess fat with a paper towel, then pour in the sauce mixture.
  9. Reduce the sauce. Let the liquid bubble rapidly for 3-5 minutes until the sauce coats the back of a spoon.
  10. Baste the skin. Spoon the glaze over the chicken repeatedly in the last minute until the meat is lacquered and glossy.