Steps

1. Score the chicken thigh (1 piece) and pound it to an even thickness. Season both sides generously with salt.
   🕒 02:14
2. Heat a frying pan over medium heat. Place the chicken thigh skin-side down without oil and cook for approximately 3-5 minutes until the meat side is golden brown and puffed up.
   🕒 02:30
3. In a small pot, heat 1 tbsp + Taihaku Sesame Oil over low heat. Add 1 tbsp minced ginger and 1 tsp minced garlic and sauté gently to release their fragrance.
   🕒 02:50
4. Once fragrant, add 2 tbsp minced green onion and continue to sauté.
   🕒 03:26
5. Add 1 tbsp Cooking Sake (Rice Wine), 2 tbsp Soy Sauce, and pepper to taste. Stir and simmer slightly to reduce.
   🕒 03:39
6. Add 3 tbsp Chicken Broth and 1 tsp Oyster Sauce and bring to a boil.
   🕒 03:56
7. Flip the chicken in the frying pan and cook skin-side down. As oil seeps out from the skin, wipe it off with a paper towel while cooking until the skin is crispy and golden brown.
   🕒 04:07
8. Stir 1 tbsp Sesame Oil into the sauce in the small pot, mix well, and turn off the heat.
   🕒 04:35
9. Once the chicken skin is crispy, reduce the heat to low, cover, and steam for about 3 minutes.
   🕒 05:43
10. Remove the lid and return the chicken skin-side down over high heat to finish for crispiness.
    🕒 06:05
11. Slice the cooked chicken into bite-sized pieces.
    🕒 06:55
12. Arrange sliced lemon (for garnish) to taste on a plate and place the sliced chicken on top.
    🕒 07:06
13. Add 1 tbsp Lemon Juice to the sauce and mix well.
    🕒 07:14
14. Pour the sauce over the arranged chicken.
    🕒 07:22
15. Generously sprinkle with Sansho Pepper Powder to taste for the final touch and serve.
    🕒 07:33