Crispy chicken coated with a glossy, sweet sauce- it's the perfect family-friendly weeknight meal.
Author: The Foodie Physician
2 tablespoons low sodium tamari (if gluten-free) or soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons honey
1 slice (1/4-inch thick) fresh ginger
1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1 tablespoon neutral-flavored oil like safflower, peanut or grapeseed
Sliced scallions and black sesame seeds for garnish (optional)
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Heat the soy sauce, mirin, sake, honey and ginger together in a small saucepan. Bring to a boil then reduce to a simmer. Simmer 7-8 minutes until sauce is thickened. Remove the ginger. Set the sauce aside.
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken, presentation side down. Sear the chicken without moving it, until browned, 4-5 minutes. Flip the chicken over and cover the pan. Cook another 7-8 minutes.