Prep Time: 10 minutes
Bake Time: 50 minutes
8 bone-in, skin on chicken thighs
2 tsp vegetable oil
½ cup soy sauce (use the low sodium if you can)
½ cup sugar
2 tbsp white wine
1 tbsp grated ginger
1 garlic clove, minced
½ tsp cornstarch
1/8 tsp red pepper flakes
1. Pat the chicken dry with paper towels, then season generously with pepper. Heat the oil in a deep 12” non-stick skillet over med-high heat until just smoking.
2. Add the chicken, skin side down, then weigh down with a large pot (the largest you can fit inside the skillet. Cook until the skin is a deep mahogany brown and very crisp, 15 to 20 minutes. (The chicken should be moderately brown after 10 minutes. If it’s very brown at 10 minutes, turn down the heat, if it’s still pale, increase the heat).
3. Remove the weight and flip the chicken over. Reduce the heat to medium and continue to cook, without the weight, until the second side is brown and the chicken is thoroughly cooked, about 10 minutes.
4. Meanwhile, whisk the soy sauce, sugar, wine, ginger, garlic, cornstarch and pepper flakes together.
5. Transfer the chicken to a plate. Pour off all of the fat from the skillet. Whish the soy mixture to recombine, then add to the skillet and return to medium heat. Return the chicken to the skillet, skin-side up, and spoon the sauce over the top. Continue to simmer until the sauce is thick and glossy, about 2 minutes longer.
NOTE: Here's a picture of the chicken after the pot comes off for the flip. This is the colour that you're aiming for before you flip them.