Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp neutral oil (grapeseed or avocado)
  • 1 pinch white pepper
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup mirin
  • 0.25 cup packed brown sugar
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced into a paste
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 tsp cold water

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, mirin, brown sugar, grated ginger, and minced garlic until the sugar is mostly dissolved.
  2. Pat the chicken thighs completely dry with paper towels to ensure a proper sear. Season lightly with white pepper.
  3. Heat neutral oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers. Add the chicken in a single layer.
  4. Sear the chicken for 5–6 minutes per side until a deep mahogany crust develops and the internal temperature reaches 165°F (74°C).
  5. Pour the sauce mixture into the skillet. Simmer over medium heat, allowing the liquid to reduce and thicken naturally into a glaze that coats the back of a spoon.
  6. Optional: If a thicker consistency is desired, whisk the cornstarch and water to create a slurry and stir it into the simmering sauce for 1 minute.
  7. Remove from heat and stir in the toasted sesame oil just before serving to preserve its delicate aroma.