Soy Sauce-glazed Chicken Thighs
Soy sauce and mirin bring out the deliciousness of the chicken
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Butterfly the chicken where it is thick and open up. Make the thickness of the chicken as even as possible. Cut into 6 equal pieces and marinate with (A) for 10 minutes.
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Heat up the cooking oil in a frying pan, then dry (1) and add skin-side down. Cook covered for 3 minutes over low heat, then turn over and cook further for 2 minutes.
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Add the mirin and marinade (1) and reduce while coating the chicken.
Cooking Basics
Slice halfway into the center
This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.
Lay the knife flat
Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).
Once the thickness is uniform, as seen in the image, butterflying is complete.
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