Crispy Mahogany Chicken for Two
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.
chicken thighs, boneless, skinless
bone-in, skin on, trimmed of excess fat
soy sauce, tamari
mirin (sweet seasoning)
fresh grated with a microplane grater
scallions, spring or green onions
thinly sliced on diagonal for garnish
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.