Steps

1. Prepare a colander and line it with two layers of paper towels, ensuring they don't tear.
   🕒 00:27
2. Add 4 tbsp of unsweetened yogurt to the paper towels, wrap them securely, and place a weight on top to drain the water.
   🕒 00:33
3. Trim any excess tendons, bloody parts, and yellow fat from the 350g of chicken thighs.
   🕒 01:07
4. Using the tip of a knife, poke holes into the chicken, especially in the thicker parts. (This is the key!) Poking holes makes it easier for the marinade to penetrate and helps the chicken cook more evenly.
   🕒 01:32
5. Flip the chicken and poke holes into the skin as well. (This is the key!) Poking holes in the skin prevents it from shrinking and allows the marinade to seep into the cuts.
   🕒 02:01
6. Sandwich the chicken between paper towels and press firmly to blot away excess moisture. (This is the key!) Removing excess moisture prevents the marinade from becoming diluted and ensures better flavor penetration.
   🕒 02:20
7. Cut the chicken thighs into 4 slightly larger pieces. (This is the key!) Cutting them larger and cooking them thoroughly will help retain moisture, resulting in a plump and juicy texture.
   🕒 02:36
8. Carefully remove the drained yogurt using a rubber spatula or similar tool.
   🕒 03:19
9. Place the cut chicken in a bowl and add 2 pinches of salt and 1 tsp of Cooking Sake (Rice Wine). Massage thoroughly into the chicken. (This is the key!) Marinating with salt before adding other seasonings ensures the flavor penetrates deeply into the chicken, preventing it from tasting bland.
   🕒 03:38
10. To the same bowl, add the drained yogurt (4 tbsp), Worcestershire Sauce (1/2 tbsp), Ketchup (1 tbsp), grated garlic (2 cloves or 1 tbsp), honey (1/2 tbsp), and curry powder (1 tbsp).
    🕒 04:20
11. Massage the seasonings and chicken together thoroughly. (This is the key!) Massaging helps the flavors penetrate the chicken. Letting it rest for about 10 minutes afterward will make it even more delicious.
    🕒 05:22
12. Lightly oil a cold frying pan. (This is the key!) Since the sauce can easily burn, using more oil helps prevent sticking.
    🕒 05:40
13. Stretch out the skin of the chicken (which has been marinating for 10 minutes) and place it skin-side down in the frying pan. Pour any remaining sauce over the chicken. (This is the key!) Stretching the skin and cooking it skin-side down prevents the skin from becoming flabby after cooking.
    🕒 05:55
14. Place the frying pan over low heat. (This is the key!) High heat can cause burning and dry out the chicken, so cooking slowly over low heat ensures a plump and juicy result.
    🕒 06:19
15. Lift the chicken slightly to create an oil cushion, and remove any burnt bits that have appeared. (This is the key!) Creating an oil cushion every minute helps prevent sticking, and removing burnt bits prevents a burnt flavor from transferring.
    🕒 06:39
16. Cook the skin-side down for 6 minutes over low heat until the chicken is cooked through.
    🕒 07:06
17. Flip the chicken and cook the other side for 1.5 minutes over low heat.
    🕒 07:11