Japanese · beginner
Yuzu Kosho Glazed Pan-Seared Chicken Thighs
Crispy pan-seared boneless chicken thighs coated in a tangy, peppery glaze made with green yuzu kosho paste, soy sauce, and honey.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a small bowl, whisk together the green yuzu kosho paste, halal soy sauce, rice vinegar, honey, and grated garlic until smooth.
- 02
Season the chicken thighs lightly with a pinch of salt on both sides.
- 03
Heat the vegetable oil in a large skillet over medium-high heat until shimmeringly hot.
- 04
Place the chicken skin-side down in the pan and sear undisturbed for 6 to 7 minutes until the skin turns deep golden and crispy.
- 05
Flip the chicken thighs over, reduce heat to medium, and cook for another 4 minutes until almost cooked through.
- 06
Pour the yuzu kosho sauce directly into the skillet, letting it bubble and thicken into a glossy glaze for 2 minutes while spooning it over the chicken.
A LITTLE KITCHEN KNOW-HOW
Pan-Glazing (Tare-Yaki)
Reducing a savory-sweet emulsion directly in the hot skillet at the end of searing to coat protein in a reduced glaze without burning sugars.
Notes from the kitchen
- Yuzu kosho is naturally salty, so go easy on additional salt during initial seasoning.
- Pressing the chicken down with a weight or spatula during the first 3 minutes ensures maximum skin crispness.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
