- 5 boneless skin-on chicken thighs
- 5 Tbsp all-purpose miso sauce (1 Tbsp for each chicken thigh)
- 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for cooking)
For Drizzling Sauce (for one chicken thigh)
- 1 Tbsp all-purpose miso sauce (Homemade – See Notes for the recipe)
- 1 Tbsp water
- 1 tsp white sesame seeds (roasted/toasted)
- 1 green onion/scallion (chopped)
- Gather all the ingredients.
The 24 hours Before Cooking
- Using a tip of the knife, prick the chicken skin so the fat can render more easily. Thoroughly pat the chicken dry and place in the plastic bag.
- Add the All-Purpose Miso Sauce, remove the air, and zip up the plastic bag.
- Rub the chicken well from outside the bag so the miso sauce is distributed evenly. Store in the refrigerator for 24 hours.
The Day of Cooking
- Take out the chicken from the plastic wrap (I’ll be cooking two), removing the miso sauce as much as possible with your hands (and discard this miso sauce). Using a paper towel, remove the miso as much as possible and make sure the chicken is completely dry. Set aside.
- In a large frying pan, add 1 Tbsp oil and distribute evenly. Don’t turn on the heat yet.
- Place the chicken skin-side down. Do not crowd the pan, and make sure there is some space in between so the chicken won’t end up being steamed.
- Turn on the heat to medium-low to medium heat. Slowly cook the skin so the fat will render. DO NOT TOUCH the chicken for the next 7 minutes, except for occasionally pressing down with a spatula. Do not cover with a lid, but you can use a mesh splatter guard to avoid oil splatter.
- Slowly peek to see the skin is nicely browned and the edges of the chicken turns opaque. If so, flip and continue to cook other side, for about 5 minutes. If not, continue to cook undisturbed for a little longer until well-browned. You can wipe off the oil that is render from the skin. Continue to press down occasionally to get the surface nicely seared.
- Once both sides are nicely browned, remove from the pan and place the chicken on the cutting board until slightly cool for you to handle. If you have instant-read thermometer, the safe temperature for chicken 165 ºF (74 ºC).
- To make the Drizzling Sauce, quickly wipe off the oil in the frying pan with a paper towel and add the miso sauce. For 1 chicken thigh, you need 1 Tbsp All-Purpose Miso Sauce and 1 Tbsp water. Bring the sauce to simmer and once thicken, turn off the heat.
- Cut into ½-inch strips (as we eat with chopsticks). Serve on a plate or over the steamed rice (in this recipe) and drizzle the sauce over.
- Sprinkle sesame seeds and chopped green onion. Serve warm.