- Chicken Thigh, debone and cut-off excess fat. Butterfly to equal thickness.
- Minced Garlic and Ginger. Brown Sugar (or Gula Melaka), Shaoxing wine, Sesame oil, Oyster sauce and quite a bit of Japanese Soy sauce (Kikkoman Soy sauce) or alternatively, ur normal good quality Chinese Soy sauce (could be salty, U can tune it down with a little water and sugar). Maldon Smoked Salt (optional – since we are not grilling, Maldon Smoked Salt will give that little bit of smoky flavor) and a dash of Rice vinegar. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by mixing all the Sauce Ingredients together, making sure that everything is dissolved. Marinate the Chicken with sauce for at least couple of hrs. When ready to cook, take the Chicken out of the sauce (set the sauce aside), scraping off any tiny bit of Ginger and Garlic. Pan-fry the chicken (make sure Chicken is at room temperature) – skin side down, with no/or very little oil as the fat will be render out. On medium-heat, saute till the skin brown and a little crispy, abt 8-10 mins. Flip and cook the other side for 4-5 mins (depending on the size and thickness of the Chicken). To check if the chicken is cooked thru, simply cut a small incision at the thickest part, if not pink, it’s cooked.
Meanwhile, sieve the remaining marinating sauce and render it (keep stirring to avoid burn) till thicken and slurry. Set aside, use it to brush the Chicken a couple of times during searing and use it as a topping or dipping sauce when served. When done, take the chicken out and let it rest for abt 10-mins b4 slicing into desired thickness. Plate and serve with sauce.