Updated: Apr 13, 2022
I usually prefer chicken breast over chicken thigh. I especially don’t like the texture of the skin. For me it's too gummy and gooey. However this dish really changed my mind!! The skin is nice and crispy. The chicken is tender but not too greasy.
It just perfect for my family to enjoy together.
Please please read the NOTES on this recipe to see the tips before you start making it!
You can whip it up in 15 minutes.
If you serve it with some rice and grilled vegetables, it’s going to be a perfectly well-balanced dinner.
I hope you will enjoy this as much as I do♡
＜Yield> 2-3 servings
<Prep time> 2 minutes
<Cook time> 13 minutes
700g chicken thighs skin on
salt & pepper
2 tablespoons Soy sauce
2 tablespoons rice wine
1 ½ tablespoons vinegar (rice vinegar or apple cider vinegar)
1 ½ tablespoons Mirin
1 tablespoon grainy mustard/dijon
1 teaspoon honey
1 teaspoon garlic, grated
1. Score the chicken thighs so that they have an equal thickness and it also helps to prevent them from shrinking. Trim the excess fat. Sprinkle with generous amount of salt and pepper.
2. Cut the onion as fine as possible. Mix all the seasoning listed above and dissolve them completely.
3. Add 1 tbsp of vegetable oil to the skillet. Place the chicken with the skin side down then turn on to medium heat. Cook it for 10 minutes while rotating the chickens in the pan (but not flipping them yet). Once the skin becomes nice and crispy, flip the chicken over and cook it for another 3 minutes. Wipe off half of the remaining oil in your skillet. Transfer them to a cutting board and let it sit for 5 minutes.
4. In a same skillet, add in the chopped onions to the remaining oil and stir them over medium heat. When the onions brown, add in the seasonings and allow it to thicken up.
5. Slice the chicken and drizzle with the sauce. Garnish with some grilled vegetable if you like. Now it's ready to be enjoyed!!
・Make sure to season the chicken well with salt and pepper before you cook.
・To have tender chicken, gradually cooking with medium heat is the key. Also you don't want touch chicken too much to seal the juice inside.
・ To have crispy skin, every surface should be touching the skillet. Make sure to stretch the skin when you place the chicken in the skillet. You want to check if the skin has really crisped up before you flip the chicken. The more fat that comes out the more crispy it becomes.
・Rest the chicken for 5 minutes before cutting it in order to keep the juice inside.
・For kids, you can reduce the amount of mustard used.
Store in an air-tight container in the fridge for up to 2 days.
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