Stovetop Roast Chicken With Sake Glaze

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“Posting for ZWT Asian Serves 4. A whole 3 1/2 to 4 pound chicken, cut into 8 pieces, can be used instead of the chicken pieces”

Ingredients Nutrition


  1. A whole 3 1/2 to 4 pound chicken, cut into 8 pieces, can be used instead of the chicken pieces.
  2. CHICKEN: Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.
  3. Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part chicken registers 155 degrees for breasts and 170 for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up, as it reaches correct temperature.
  4. Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to pan and return to medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp, 4 to 7 minutes. Transfer chicken to serving plate and tent loosely with foil. Using spoon, skim fat from surface of reserved cooking liquid, and add enough chicken broth to measure 3/4 cup.
  5. GLAZE: Whisk sugar, soy sauce, and cornstarch together in small bowl. Add sake, reserved cooking liquid, and soy sauce mixture to now empty skillet. Cook over medium-high heat, scraping skillet bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 6 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in butter and scallion. Pour sauce around chicken and serve immediately.

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