Crispy Pan-fried Chicken Thighs
I was looking for a tasty way to cook chicken skin, and found an interesting recipe in the ANA in-flight magazine which I used as the basis for this recipe.
You just need to weigh down the meat, and cook slowly over low heat.
One trick is to blot up the excess liquid and fat that comes out. If you don't, the skin won't crisp up. Recipe by u-kumico
Crispy Pan-fried Chicken Thighs
I was looking for a tasty way to cook chicken skin, and found an interesting recipe in the ANA in-flight magazine which I used as the basis for this recipe.
You just need to weigh down the meat, and cook slowly over low heat.
One trick is to blot up the excess liquid and fat that comes out. If you don't, the skin won't crisp up. Recipe by u-kumico
Cooking Instructions
- 1
Make cuts to make the meat an even thickness, and pierce the skin all over with the tip of the knife to prevent shrinking.
- 2
Sprinkle salt and pepper all over the skin. Place the chicken skin-side down in a frying pan without oil.
- 3
If you leave the meat to fry like this, it'll curl up, so lay a flat plate on top of the meat, and place a weight on top while frying it.
- 4
If you don't have an appropriate weight, you can use a small saucepan filled with about 500 ml of water. Fry the chicken this way for about 20 minutes on very low heat.
- 5
Once you've cooked it for 20 minutes, oils and juices will come out of the meat, so soak up the liquids completely with a paper towel and fry over medium heat for another minute.
- 6
Once the skin has turned golden brown, flip the chicken thigh to cook the meat side. At this time, pour the sake in the pan around the chicken, and fry at medium-low heat for 5 to 6 minutes.
- 7
Once the chicken has cooked through (it is ready if you press it and it springs back), remove it to a tray, and once it has cooled a bit, cut it into easy-to-eat pieces and lay out on a plate.
- 8
Since this has been seasoned only with salt and pepper, you could dip with a little yuzu pepper paste.
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