Description

The combination of soy sauce, garlic, and ginger gives the chicken an irresistible aroma, while the mirin and sake add a subtle sweetness. Plus, the chicken thighs get crispy on the outside but stay juicy on the inside, making every bite delicious.

Ingredients

Scale

6–8 garlic cloves, chopped
2 green onions, chopped
1 tsp grated ginger
4 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp fish sauce
2 tbsp sugar
1 tbsp honey, agave nectar, or maple syrup
1/2 tsp black pepper
1 tbsp cooking oil (I used avocado oil)
4 boneless, skin-on chicken thighs
Salt & pepper
Shishito peppers, optional
Sesame seeds, for garnish
Chopped green onions for garnish

You can use any cut of chicken, but I think boneless, skin-on chicken thighs work the best! I buy bone-in, skin-on thighs and remove the bone myself; it’s super easy to do!

If you want to make this recipe without alcohol, substitute mirin and sake with water.

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Instructions

Make the Sauce:
First, combine the garlic, green onions, soy sauce, mirin, sake, fish sauce, sugar, honey, and black pepper in a mixing bowl. You can make this sauce ahead of time if you want or make a big batch to use later!
Cook the Chicken:
Heat a large skillet over medium-high heat. Place the chicken thighs skin side down and cook for 7 to 8 minutes or until the skin is golden brown and crispy. Flip them over and cook for another 2 to 3 minutes until they’re fully cooked through.
Remove and Rest:
Take the chicken out of the pan and set it aside. Tap the excess oil from the skillet with some paper towels.
Simmer the Sauce:
Pour the sauce mixture into the pan and simmer for about 3 minutes or until it thickens nicely.
Add Peppers & Finish the Dish:
If you’re using shishito peppers, now’s the time to add them to the pan. Let them cook for a couple of minutes. Reduce the heat to medium-low, add the chicken back to the pan, and let everything cook together for a minute to absorb the flavors.
Serve and Enjoy:
Remove from heat and let the chicken rest for a couple of minutes. Cut it into bite-sized pieces and serve over warm cooked rice. Drizzle some of the remaining sauce over the top and garnish with chopped green onions and sesame seeds. Enjoy!

Notes

Rice and shishito peppers are not included in the nutritional facts

Cook Time: 18 mins