Steps

1. Trim the root of 1 clove of garlic, cut it in half lengthwise, and remove the core.
   🕒 00:12
2. Remove excess fat from 1 chicken thigh.
   🕒 00:18
3. Cut the chicken thigh lengthwise and separate the thigh and drumstick portions.
   🕒 00:39
4. If the upper part of the thigh is thick, make a lengthwise cut to even out the thickness.
   🕒 00:48
5. Make cuts 5mm to 1cm deep at 1cm intervals on the drumstick portion.
   🕒 00:48
6. Cut the chicken thigh in half lengthwise to create 2 pieces.
   🕒 01:13
7. Make the brining solution by combining 200ml of water, 2 tsp of sugar, and 1 1/4 tsp of salt in a storage bag.
   🕒 01:36
8. Add the cut chicken thigh pieces and garlic to the brining solution.
   🕒 02:13
9. Remove air from the storage bag, gently knead, and marinate in the refrigerator for at least 6 hours (24 hours recommended).
   🕒 02:31
10. After marinating, remove the chicken and garlic.
    🕒 03:42
11. Pat the surface of the chicken dry thoroughly with paper towels.
    🕒 04:28
12. Let the chicken return to room temperature for about 30 minutes to dry the skin.
    🕒 04:47
13. Heat 1/2 tbsp of vegetable oil in a frying pan, place the chicken skin-side down, and add the garlic.
    🕒 05:07
14. Sear over medium heat for 4-5 minutes.
    🕒 05:07
15. While searing, wipe away any rendered moisture to prevent splattering and ensure crispy skin. This is the key! Wiping away moisture prevents oil splatter and helps the skin become crispy.
    🕒 05:19
16. Once the skin is browned, flip the chicken, reduce heat to low, and cook slowly until done.
    🕒 05:19
17. Remove the garlic once it starts to brown. This is the key! Garlic burns easily, so remove it early.
    🕒 05:58
18. After cooking for 6 minutes, flip again and cook for another 2 minutes, turning occasionally.
    🕒 05:58
19. Plate the roast chicken.
    🕒 06:43
20. Serve with watercress, lemon wedges, and coleslaw to complete the dish.
    🕒 07:37