Steps

1. Prepare the chicken thigh and let it sit at room temperature for about 10 minutes to come to room temp.
   🕒 00:20
2. In a small bowl, combine 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Vinegar, and 1 tsp Sugar.
   🕒 00:34
3. Separately prepare 4 tbsp Red Wine and 15g Butter.
   🕒 00:59
4. In a bowl that fits the chicken, add 2 pinches of Salt, 1 pinch of MSG (Umami Seasoning), 1/2 tsp Potato Starch, and 1 tbsp Cooking Sake (Rice Wine). Mix lightly and set aside as a marinade. (Key Tip!) Rubbing in the sake helps to remove any gamey odor along with the alcohol when cooked, resulting in juicier meat.
   🕒 01:13
5. Lightly oil a frying pan with about 1 tsp of oil.
   🕒 02:00
6. Pat the surface of the chicken thigh (1 piece, 380g) dry with paper towels. (Key Tip!) Wiping off moisture that carries gamey flavors makes it easier to add umami-rich moisture later.
   🕒 02:15
7. Check the chicken all over by touch to ensure no bones or cartilage remain, and remove them.
   🕒 03:10
8. Remove any blood spots that can cause gamey odors.
   🕒 03:29
9. Make sure to cut through the tough tendon of the Achilles tendon with the tip of your knife. (Key Tip!) Cutting the tendons improves the texture.
   🕒 03:43
10. Add the chicken thigh to the bowl with the marinade and knead thoroughly until no more moisture is visible.
    🕒 04:09
11. Spread the chicken out so the skin doesn't overlap, and place it skin-side down in the oiled frying pan. Lightly spread the oil over the entire surface.
    🕒 04:35
12. Heat the frying pan over a medium-low heat.
    🕒 04:52
13. Cook for about 8 minutes, pressing down with a silicone spoon or similar to prevent the skin from curling up. (Key Tip!) Starting from cold and cooking slowly ensures the skin becomes crispy without burning and without retaining gamey odors.
    🕒 05:06
14. Periodically lift the skin and, if any parts are not browned, focus on pressing those areas firmly with the spoon to achieve even browning on the entire skin surface.
    🕒 05:46
15. Flip the chicken and cook for an additional 1 minute if the skin color is still light.
    🕒 05:57
16. Cook the meat side for about 2.5 to 3 minutes until cooked through. Lightly sear the sides against the edge of the frying pan. (Key Tip!) Overcooking the meat side will make it tough, so cooking it for a short time is key, which is why bringing it to room temperature beforehand is important.
    🕒 06:23
17. Once the chicken is cooked through, transfer it to a separate tray and let it rest without cutting immediately. (Key Tip!) Cutting it while piping hot will cause the juices to run out. Letting it rest allows the juices to settle, which is crucial.
    🕒 06:41
18. Turn off the heat, add 4 tbsp Red Wine to the frying pan, and return to low heat. Simmer until the alcohol evaporates and the liquid reduces to about one-third of its original volume.
    🕒 07:06
19. Add the pre-mixed sauce (soy sauce, mirin, vinegar, sugar) and stir while simmering until it reduces to about half of its volume.
    🕒 07:30
20. Finally, add and melt 15g Butter.
    🕒 07:50
21. Cut the rested chicken. It's easier to cut with the skin side down rather than up. For the skin, make clean, decisive cuts to achieve a neat finish.
    🕒 08:18
22. Serve with the sauce poured over.
    🕒 08:57