8 chicken thighs, skin on, bone removed, with about 3 diagonal slashes through the skin
Salt and pepper
½ cup soy sauce
½ cup sugar
½ tsp. grated fresh ginger
1 medium garlic clove, minced about 1 tsp.
2 Tbsp. mirin (found in Asian cooking section of grocery)
½ tsp. cornstarch
Position oven rack about 8 inches from heat source; heat the broiler. Season chicken with salt and pepper; set thighs skin side up on foil-lined pan with a wire rack sitting on it, tucking exposed meat under skin and flattening thighs to make uniform. Broil until skin is crisp and golden brown and register 175 degrees in thickest part, about 8 to 14 minutes, rotating pan halfway through for even browning.
While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to ¾ cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.
Let chicken rest about 2-3 minutes, then transfer chicken to cutting board and cut meat crosswise into ½ inch wide strips. Transfer chicken to serving platter, pour off natural juices (they tend to look pink since it’s dark meat) and then drizzle with the sauce.
Make some sticky rice and broccoli…a delicious meal. Morning forced me to make this with chicken breast because she doesn’t like dark meat…it seems to work just fine, but not as juicy.
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