Make this nostalgic roasted chicken in just one frying pan! The sweet and savory glaze coats every piece perfectly - it's amazing with rice!
Ingredients
2 servings- Bone-in chicken thighs2
- Vegetable oil (or your preferred oil)to taste
- ★Sugar2.5-3 tbsp (to taste)
- ★Mirin50 ml
- ★Soy sauce50 ml
Directions
40 min- 1
In a bowl, combine the ★ seasonings and mix well to prepare the glaze ahead of time.
- 2
Remove the bone-in chicken thighs from the refrigerator 30 minutes before cooking and let them come to room temperature.
- 3
Add vegetable oil to a frying pan or heavy-bottomed pot and heat over medium-high heat until white smoke begins to rise, then reduce the heat.
- 4
Place the chicken thighs skin-side down in the pan and cook over medium-low heat.
- 5
Cover the pan and steam-roast for 7-10 minutes.
- 6
Once the skin is golden brown, flip the chicken, cover again, and steam-roast for another 3-5 minutes over low heat.
- 7
Mix the ★ seasonings again and add all at once to the pan, then adjust heat to medium-low.
- 8
Flip the chicken occasionally while reducing the glaze until it coats the meat thoroughly, about 5 minutes or less.
- 9
Once the glaze is well coated, transfer to a serving plate and drizzle with a little extra glaze to finish.
- 10
If using an oven, bring the ★ seasonings to a boil in the pan first, then add the chicken that has been baked at 250°C for 25-30 minutes and finish as described.
Tips
Since the chicken simmers in the glaze, there's no risk of undercooking, making this recipe beginner-friendly. Be careful with the heat to avoid burning.
Nutrition
Per serving- Calories490 kcal
- Protein31 g
- Fat26 g
- Carbs21 g
- Sodium2.6 g
Make this nostalgic roasted chicken in just one frying pan! The sweet and savory glaze coats every piece perfectly - it's amazing with rice!
Ingredients
2 servings- Bone-in chicken thighs2
- Vegetable oil (or your preferred oil)to taste
- ★Sugar2.5-3 tbsp (to taste)
- ★Mirin50 ml
- ★Soy sauce50 ml
Directions
40 min- 1
In a bowl, combine the ★ seasonings and mix well to prepare the glaze ahead of time.
- 2
Remove the bone-in chicken thighs from the refrigerator 30 minutes before cooking and let them come to room temperature.
- 3
Add vegetable oil to a frying pan or heavy-bottomed pot and heat over medium-high heat until white smoke begins to rise, then reduce the heat.
- 4
Place the chicken thighs skin-side down in the pan and cook over medium-low heat.
- 5
Cover the pan and steam-roast for 7-10 minutes.
- 6
Once the skin is golden brown, flip the chicken, cover again, and steam-roast for another 3-5 minutes over low heat.
- 7
Mix the ★ seasonings again and add all at once to the pan, then adjust heat to medium-low.
- 8
Flip the chicken occasionally while reducing the glaze until it coats the meat thoroughly, about 5 minutes or less.
- 9
Once the glaze is well coated, transfer to a serving plate and drizzle with a little extra glaze to finish.
- 10
If using an oven, bring the ★ seasonings to a boil in the pan first, then add the chicken that has been baked at 250°C for 25-30 minutes and finish as described.
Nutrition
Per serving- Calories490 kcal
- Protein31 g
- Fat26 g
- Carbs21 g
- Sodium2.6 g
Tips
Since the chicken simmers in the glaze, there's no risk of undercooking, making this recipe beginner-friendly. Be careful with the heat to avoid burning.