Steps

1. Season both sides of the chicken thigh with salt to taste and pepper to taste and let it sit.
   🕒 01:40
2. In a bowl, combine soy sauce 6 tbsp, mirin (sweet rice wine) 6 tbsp, and cooking sake (rice wine) 2 tbsp.
   🕒 02:42
3. Place the chicken thigh, skin-side down, in a heated frying pan. Cook without adding oil until golden brown, about 4 minutes. (Key Tip!) Cooking without touching or adding oil ensures a crispy skin.
   🕒 02:01
4. Flip the chicken thigh and cook the other side until golden brown, about 5 minutes.
   🕒 04:15
5. Remove the browned chicken thigh from the pan and wrap it in aluminum foil to rest.
   🕒 04:32
6. Add Taihaku sesame oil 1 tbsp to the same frying pan. Stir-fry cumin to taste, ginger 50g, and garlic 1 tsp until fragrant.
   🕒 04:53
7. Once fragrant, add the combined sauce from [A] and bring to a boil.
   🕒 05:41
8. Finally, add toasted sesame oil 1 tbsp + and Sichuan peppercorn (Hua Jiao) to taste.
   🕒 06:07
9. Line a plate with shredded lettuce to taste. Place the rested chicken thigh on top and generously pour the prepared sauce over the chicken.
   🕒 06:18
10. To check if the chicken is cooked through, make a cut in the center. If there is no pinkness and the juices run clear, it is ready.
    🕒 09:08