Yield: 2 servings Total Time: 20–25 min
Gear: Cast-iron skillet, instant-read thermometer, optional splatter screen
Ingredients
- 2 boneless, skin-on chicken thighs (~200 g each)
- 40 g scallions (whites and greens separated)
- 5 g minced garlic
- 22 ml soy sauce, 15 ml rice wine, 2 g sugar
- 15 g unsalted butter, 2 g salt (for the skin)
Steps to Make It
Step 1: Lightly score and salt the skin.
Step 2: Start skin-side down in a cold pan with a little oil; cook med-low 8–10 min to render and crisp.
Step 3: Flip 2–3 min to finish; pull at 74–80 °C and rest.
Step 4: Pour off excess fat (leave 1 Tbsp). Sauté garlic + scallion whites 30 sec.
Step 5: Add soy, rice wine, sugar; simmer 1–2 min to reduce.
Step 6: Off heat, whisk in butter and scallion greens; spoon over thighs.
Cook Tips
- Slow rendering = glassy-crisp skin; splatter screen helps.
- Wait for the skin to release naturally before flipping.
Quick Reference
- Step 1: Score + salt skin.
- Step 2: Cold pan, skin-down, med-low 8–10 min.
- Step 3: Flip 2–3 min; pull 74–80 °C; rest.
- Step 4: Leave 1 Tbsp fat; sauté garlic + scallion whites.
- Step 5: Add soy/wine/sugar; reduce.
- Step 6: Off heat butter + scallion greens; sauce.
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