Steps

1. Remove any blood, tendons, and yellow fat between the skin and meat from the chicken thighs (1 piece).
   🕒 00:21
2. Cut the tendons of the chicken thighs with the tip of a knife, and make several small cuts in the thick parts and skin.
   🕒 00:04
3. Place the chicken thighs (1 piece) in a bowl covered with an icerep (plastic wrap bag) and weigh them.
   🕒 00:10
4. Add soy sauce (8% of the measured chicken weight) to the bag.
   🕒 00:13
5. Add sugar (1/3 of the soy sauce amount) to the bag.
   🕒 00:19
6. Fold the top of the bag and shake to evenly coat the chicken with the seasonings.
   🕒 00:23
7. Remove the air from the bag, seal it tightly, and vacuum seal. Marinate in the refrigerator for at least 1 hour, or ideally overnight. (Key Tip!) Marinating overnight allows the flavors to meld beautifully and keeps for up to 3 days in the refrigerator, making it perfect for meal prep.
   🕒 00:27
8. 10 minutes before grilling, take the marinated chicken out of the refrigerator to bring it to room temperature. Place the chicken on a baking sheet lined with paper towels and lightly wipe off any excess marinade.
   🕒 00:39
9. Brush vegetable oil evenly over the surface and underside of the chicken. (Key Tip!) Brushing with oil before grilling seals in the juices, resulting in a more succulent dish.
   🕒 00:43
10. Place in a grill and cook slowly over low heat for 18 minutes. (For oven or toaster, bake at 160°C (320°F) for 15-20 minutes, or cook at a low temperature for 15-20 minutes). If it starts to burn, cover with aluminum foil and continue cooking.
    🕒 00:52
11. Once cooked, remove to a rack and let it rest for 5 minutes.
    🕒 10:11
12. Cut the chicken into bite-sized pieces. (Key Tip!) The sugar's moisturizing properties ensure the chicken remains juicy.
    🕒 11:54
13. Sprinkle with a little salt to finish. (Key Tip!) The finishing salt acts as an accent, sharpening the flavors and enhancing the deliciousness.
    🕒 11:54