Steps

1. Carefully wipe off any drips from the chicken with a paper towel.
   🕒 04:24
2. Rub half a tsp of salt (3g) into 305g of chicken thigh.
   🕒 05:11
3. Rub slightly less than half a tsp of salt (2.8g) into 320g of chicken breast, and make one slit in the skin. 【Tip!】 By keeping the salt concentration at 0.8-0.9%, it won't become too salty even if you add sauce or salt later.
   🕒 05:57
4. Place the chicken thigh and breast skin-side up on a wire rack and refrigerate for 1 hour without wrapping to dry the surface. 【Tip!】 Drying in the refrigerator removes moisture from the skin, resulting in a crispy texture.
   🕒 06:18
5. After 1 hour, wipe off any moisture that has appeared on the surface of the chicken with a paper towel.
   🕒 07:00
6. Remove the chicken from the refrigerator and let it sit for 20-30 minutes to return to room temperature.
   🕒 07:24
7. In a small pot, add 2 tsp sugar, 1 tbsp soy sauce, 1 tsp sake, 1 tsp Mirin (Sweet Rice Wine), and 2 dashes of MSG(Ajinomoto) (MSG), then heat over medium heat.
   🕒 07:45
8. Stir and simmer until thickened, then remove from heat to make the sauce. 【Tip!】 Adding MSG(Ajinomoto) (MSG) gives it a umami flavor similar to kombu, making it taste like authentic yakitori sauce.
   🕒 08:33
9. Add salad oil, 1.5cm depth in the pot, to a pan and heat over medium heat.
   🕒 08:52
10. Once the oil is hot, place the room-temperature chicken thigh, wiped dry, skin-side down in the pan.
    🕒 09:00
11. Pan-fry the chicken skin-side down for about 5 minutes, basting with oil from above (arroser). 【Tip!】 Frying slowly with the skin-side down results in a crispy skin. Basting with oil heats the top as well, helping it cook through more easily.
    🕒 10:39
12. Once the skin is crispy and golden brown, flip it over and continue frying until cooked through.
    🕒 14:11
13. Once cooked through, remove the chicken thigh from the oil and drain.
    🕒 15:25
14. Next, lightly flatten the chicken breast to even out its thickness, and wipe off any moisture again with a paper towel.
    🕒 15:38
15. Place the chicken breast skin-side down in the pan and pan-fry for about 4-5 minutes.
    🕒 16:12
16. Continue frying, basting with oil (arroser). 【Tip! Be careful not to overcook chicken breast, as it can become tough if cooked too long.
    🕒 16:43
17. Once the skin is golden brown, flip it over and pan-fry for another 1-2 minutes.
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18. Since it will continue to cook with residual heat after being removed from the oil, remove it slightly earlier if aiming for perfect doneness.
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19. Once cooked through, remove the chicken breast from the oil and drain.
    🕒 21:43
20. Cut the fried chicken into two pieces and serve with a squeeze of lemon, the prepared sauce, salt, wasabi, sansho pepper, or other preferred condiments.
    🕒 22:09