Steps

1. Peel 1 clove of garlic.
   🕒 01:52
2. Finely chop 80g of green onion. Make accordion-style cuts, then cut from the opposite side to achieve a coarse mince.
   🕒 02:04
3. In a bowl, add grated 1 clove of garlic, sliced red chili to taste, sugar 2 tbsp, oyster sauce 1 tbsp, soy sauce 4 tbsp, water 4 tbsp, sesame oil 1 tbsp, and Aji-no-moto 8 dashes. Mix well.
   🕒 02:43
4. [Chef's Tip!] If you don't like spicy food, adjust the amount of sliced red chili to your preference.
   🕒 03:11
5. [Chef's Tip!] The sweetness of sugar is key to a flavor that pairs well with both rice and alcohol.
   🕒 03:19
6. [Chef's Tip!] Adding sesame oil enhances the aroma and makes the dish more delicious.
   🕒 03:57
7. [Chef's Tip!] The umami of Aji-no-moto combines with the inosinic acid in the chicken for an even deeper flavored sauce.
   🕒 04:14
8. Slice 1 chicken thigh into bite-sized pieces.
   🕒 04:25
9. [Chef's Tip!] Cutting the chicken into smaller pieces allows it to absorb flavor quickly, while larger pieces absorb flavor more slowly. Adjust according to when you plan to eat it.
   🕒 04:37
10. Lightly season the cut chicken with salt and pepper to taste.
    🕒 04:57
11. [Chef's Tip!] Seasoning the chicken beforehand helps to create a harmonious flavor when combined with the sauce.
    🕒 05:04
12. Heat a frying pan with salad oil for cooking. Start cooking the chicken skin-side down.
    🕒 05:24
13. [Chef's Tip!] Cooking the chicken skin-side down first ensures a crispy skin.
    🕒 05:30
14. Once the chicken is cooked through, turn off the heat. Remove the chicken with chopsticks to drain excess oil.
    🕒 06:27
15. Toss the drained chicken with the sauce made in `step_3`.
    🕒 06:48
16. [Chef's Tip!] The oil remaining in the pan after cooking the chicken can be used for dishes like pasta.
    🕒 06:52
17. Cover the chicken tossed with sauce and marinate in the refrigerator for 30 minutes to 1 hour.
    🕒 07:03
18. Remove from the refrigerator, plate, and serve.
    🕒 07:44