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Crispy Mahogany Chicken for Two

 
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Crispy skin, moist chicken thighs with a deep mahogany flavor from the flavorful Asian inspired ingredients. A great one skillet meal. The fat from the skin is rendered and discarded while the dark meat stays moist.

Yield

2

servings

Prep

10

min

Cook

30

min

Ready

45

min

 

Ingredients

1 pound chicken thighs, boneless, skinless
bone-in, skin on, trimmed of excess fat
1 x black pepper
fresh ground
*
1 teaspoons vegetable oil
4 tablespoons soy sauce, tamari
sodium-reduced
2 tablespoons sugar
1 tablespoon mirin (sweet seasoning)
mirin
*
1 teaspoon ginger
fresh grated with a microplane grater
*
1 clove garlic
minced
¼ teaspoon cornstarch
*
1 each scallions, spring or green onions
thinly sliced on diagonal for garnish

Directions

Rinse and dry chicken thoroughly with paper towels and season with pepper.

Heat oil in nonstick skillet over medium-high heat until shimmering.

Cook chicken, skin side down, without moving, until skin is deep brown and crisp, 10 to 15 minutes or more. Adjust heat as needed, too dark lower the heat, too pale increase the heat.

Flip the chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes.

Meanwhile in a small bowl, mix together the soy sauce, sugar, mirin, ginger, garlic, and cornstarch.

Transfer chicken to plate and pour off fat (I pour into a foil line bowl for easy disposal later).

Add the soy based mixture to skillet and return to medium heat.

Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes.

Transfer chicken to serving platter and sprinkle with scallions.

Pour remaining sauce into small bowl and serve with the chicken along with cooked rice to complete the meal.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 61852% of calories from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 1964mg 82%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 111g
Vitamin A 10% Vitamin C 3%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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