Steps

1. Season the chicken thighs generously with salt and black pepper on both sides.
   🕒 01:27
2. Place the chicken thighs skin-side down in a preheated, dry frying pan over medium heat. Once the skin is browned and starting to shrink, flip it over. This is the key! Grill slowly for approximately 2 minutes 30 seconds on each side until a fragrant, browned crust forms.
   🕒 02:09
3. Once both sides are browned, remove the chicken from the pan and set aside on a separate plate.
   🕒 03:30
4. Add 2 tbsp of Taihaku Sesame Oil to the same frying pan (after removing the chicken) and add 10 cloves of garlic. Tilt the pan so the garlic is submerged in the oil and fry until golden brown.
   🕒 03:34
5. Once the garlic is nicely browned, add 4 chili peppers (if using) and 3 tbsp of onion and stir-fry.
   🕒 04:05
6. Add 2 tbsp of Cooking Sake (Rice Wine), 2.5 tbsp of Soy Sauce, and 3.5 tbsp of Sugar to the pan. Stir and bring to a boil.
   🕒 04:37
7. Return the chicken, along with any juices left on the plate, to the frying pan.
   🕒 05:16
8. Add 250ml of water and a pinch of black pepper, then bring to a boil over high heat.
   🕒 05:35
9. Once boiling, cover with a lid, reduce heat to low, and simmer for 6 to 8 minutes. This is the key! The cooking time varies depending on the size of the chicken pieces. The sauce should be reducing and the chicken juices should be coming out.
   🕒 06:04
10. Remove the lid and increase the heat to high, shaking the pan occasionally to reduce the sauce.
    🕒 07:21
11. As the sauce thickens, drizzle in 2 tbsp of sesame oil.
    🕒 08:22
12. Cut the chicken into bite-sized pieces, arrange on a plate, and pour the sauce over it.
    🕒 09:19
13. Garnish with some fresh green herbs if desired, and serve.
    🕒 10:02