Original: English

Chicken Thighs

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

An easy pan-fried recipe for braised chicken thighs. Just let it simmer and the flavors will deeply infuse. It's perfect for side dishes, bento boxes, meal prep, and freezing. Try this exquisite chicken dish made with affordably purchased chicken thighs, also great for saving money.

📖Cooking Basics

dry（tantanmen）

Steps

Fill a pot with water and bring to a boil. Once boiling, add 1/2 tsp salt (not part of the recipe ingredients). **Tip:** Salt helps the egg white coagulate quickly if the shell cracks while boiling.
🕒 01:35
Add 3 eggs, taken out of the refrigerator about 5 minutes prior, to the pot and boil for 7 minutes and 30 seconds. **Tip:** Rolling the eggs gently for the first 2-3 minutes of boiling helps to center the yolk.
🕒 02:04
When the time is up, turn off the heat and immediately cool the eggs in ice water. **Tip:** Cooling boiled eggs immediately in ice water makes them easier to peel.
🕒 02:37
Add vegetable oil to a frying pan and heat over medium heat for about 30 seconds.
🕒 03:01
Once heated, place the 10 chicken thighs in the pan with the skin side down, and brown all over. **Tip:** If there's excess moisture, pat it dry with paper towels before searing. If oil splatters, cover the pan with paper towels to prevent splattering.
🕒 03:18
Wipe away any excess oil from the seared chicken thighs with paper towels.
🕒 04:40
Add 250ml water, 3 tbsp sugar, 4 tbsp mirin (sweet rice wine), 3 tbsp cooking sake (rice wine), 1/2 tsp garlic paste, and 1/2 tsp ginger paste to the frying pan, and mix well. **Tip:** Do not add soy sauce yet. Simmering the sweet ingredients first ensures the sweetness is well-integrated.
🕒 04:53
Once the seasonings come to a boil, flip the chicken thighs and simmer for 2 minutes over low heat. Skim off any scum if desired.
🕒 05:16
After 2 minutes, add 4 tbsp soy sauce, mix well, and bring back to a boil over medium heat.
🕒 05:49
Once boiling, reduce heat to low, and cover with paper towels. Simmer for 15 minutes, basting the chicken thighs with the sauce.
🕒 06:08
While simmering, peel the boiled eggs that were cooled in ice water.
🕒 06:38
After 15 minutes, remove the paper towels, flip the chicken thighs. Cover again with paper towels and simmer for 10 minutes over low heat.
🕒 07:13
After 10 minutes, remove the paper towels and baste the chicken thighs with the simmering liquid. Cook for about 3 minutes over medium-low heat to reduce the sauce.
🕒 07:42
Turn off the heat after simmering for 3 minutes and let it cool. Cooling allows the flavors to fully penetrate.
🕒 08:15
Once it has cooled down, add the peeled eggs and pour the simmering liquid over them. Cover with paper towels to prevent drying, and let it cool completely. **Tip:** If you prefer a soft-boiled egg, add them at this stage. If you want them fully cooked, you can simmer them with the chicken thighs.
🕒 08:26
Once cooled, plate and serve. Enjoy!
🕒 08:59