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“Cook's Illustrated”
1hr 15mins

Ingredients Nutrition


  1. Whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch, and red pepper flakes together in a bowl; set aside.
  2. Pat chicken thighs dry with paper towels; season with pepper.
  3. Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
  4. Carefully lay the chicken thighs, skin side down, in the skillet.
  5. Weight the chicken thighs with a heavy pot and cook until the skin is well browned and very crisp, about 15 minutes (the chicken thighs should be moderately brown after 10 minutes; decrease the heat if they are very brown, or increase the heat if they are pale).
  6. Flip the chicken thighs over and continue to cook, without replacing the weight, until the thickest part of the chicken thighs register 170 to 175 degrees on an instant-read thermometer, 5-10 minutes longer.
  7. Transfer the chicken to a plate, tent loosely with foil, and let rest while making the sauce.
  8. Pour off all the fat from the skillet.
  9. Whisk the soy mixture to recombine, then add it to the skillet and bring to a simmer over medium heat.
  10. Nestle the chicken thighs into the sauce, skin side up, and spoon some of the sauce over the top.
  11. Continue to simmer until the sauce is thick and glossy, about 2 minutes longer.
  12. Transfer the chicken and sauce to a platter, sprinkle with the scallions and serve.

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