Soy-Glazed-Chicken-Recipe.md

Easy Soy-Glazed Chicken Recipe¹

Ingredients:

• 4-6 Chicken thighs
• Soy sauce
• Mirin
• Smoked chilli flakes
• Garlic powder
• Ginger powder
• Rice vinegar
• Gochugaru powder
• white sesame seeds
• finely chopped scallions
• Maple syrup (optional)
• Sake (optional)

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine equal parts soy sauce and mirin for the marinade. Add the boneless skin-on chicken thighs, ensuring they are fully covered. Allow them to marinate for 30 minutes at room temperature.
2. Preheat Your Oven:
   • Adjust the oven rack so it’s near the broiler but with enough distance to prevent the chicken from burning. Preheat the oven to its broiler setting.
3. Toast the Spices:
   • Toast the smoked chilli flakes, garlic powder, and ginger powder in a dry cast iron pan over medium heat. Stir until fragrant, about 2 minutes, to prevent burning.
4. Cook the Chicken:
   • Turn the heat up to medium high before you add the chicken. Remove the chicken from the marinade, taking some of the marinade off with your fingers (do not discard the leftover marinade), and add it skin side down to the pan with the toasted spices, it should soon be sizzling and bubbling. Sear for a minute or two, and then flip so the skin side is up.
   • Continue cooking for another minute or two, careful not to cook it completely.
5. Broil the Skin:
   • Pour the remaining marinade over the chicken and move the whole pan into the oven under the broiler to get the skin crispy.
   • Cook chicken to 75º C internal temp with an instant probe. Monitor closely. If the skin is getting too crispy but the chicken hasn't finished cooking, move it to a lower rack away from the broiler.
6. Prepare the Sauce:
   • While doing all this, you should be preparing the sauce in a small saucepan by combining rice mirin, Kikkoman Naturally Brewed soy sauce, Japanese rice vinegar, gochugaru powder, and optionally maple syrup if you wish for additional sweetness. Adding sake is also optional but a nice touch here if you have it.
   • It should be on medium high heat so that it is bubbling. Stir constantly to prevent burning. Turn the heat off once you reach desired thickness.
7. Collect Chicken Juices:
   • Once the chicken is cooked to 75º C, remove from oven and transfer it to another dish so that it can rest.
   • Pour whatever juices into your sauce to add more flavour. You may need to continue heating to reduce the sauce further to desired thickness.
8. Mix and Garnish:
   • Toss the chicken in the sauce or pour it over, whichever you prefer. Garnished with white sesame seeds, finely chopped scallions. Serve over a bed of hot sushi rice.

Enjoy!

Footnotes

1. Author's Note: Dictated by voice, expanded with ChatGPT4, and further modified by me. ↩