Japanese Recipes Chicken Thighs

Heat large nonstick skillet over medium high heat.

Japanese recipes chicken thighs. Cover and bring to a boil reduce heat and simmer 10 minutes until chicken is cooked through. In a small bowl whisk water brown sugar orange juice soy sauce ketchup vinegar garlic pepper flakes and five spice powder. Open the lid and transfer the chicken to a plate.

Whisk the vinegar honey soy sauce toasted sesame oil chili garlic sauce garlic and salt in a bowl until smooth. Mix until well combined. Discard all but 1 teaspoon of fat.

Stir in soy sauce and broth. Retain the other half of the sauce. Continue baking for ten minutes or until it reaches the desired color.

Add the chicken thighs to the marinade seal the bag and place in the refrigerator for up to 4 hours. Simmer uncovered until chicken is tender 30 35 minutes turning chicken occasionally. Cook until golden brown 8 10 minutes on each side.

Add garlic and ginger and cook 15 seconds. Pour half the marinade into a large plastic zipper bag. Quickly cover with the lid and steam the chicken over medium low heat for 8 minutes.

Place the chicken thighs into the bag containing marinade squeeze all the air out of the bag and seal. Heat a large skillet over medium high heat and coat with cooking spray. When fat renders and skin is golden brown flip the chicken and add sake.