Crispy Skin & Juicy Chicken Thigh Donburi
Simple & Savory Chicken Thigh Donburi for a Quick Meal
Enjoy this delicious donburi made with pan-fried chicken thigh! Perfectly seared chicken thigh served over rice makes for a satisfying and flavorful meal.
Main Ingredients- 300g boneless chicken thigh
- Pinch of salt
- Splash of cooking wine (e.g., sake or mirin)
Cooking Instructions
Step 1
First, rinse the boneless chicken thigh thoroughly under cold running water. Score the skin side with a knife; this helps the seasonings penetrate and makes for a beautiful presentation as it cooks. Sprinkle the scored chicken thigh with salt and cooking wine, then cover and refrigerate for 30 minutes. This marinating step tenderizes the meat and removes any gamey odor.
Step 2
Place the marinated chicken thigh skin-side down in a preheated pan over medium-low heat. Cook slowly, allowing the skin to become wonderfully crispy. Starting with high heat can burn the outside before the inside is cooked, so be patient.
Step 3
The chicken thigh will release a significant amount of fat as it cooks. Use paper towels to carefully wipe away the excess oil that accumulates around the edges of the pan. This process is crucial for achieving extra crispy skin and preventing the dish from becoming too greasy.
Step 4
Once the skin side is golden brown and crispy, flip the chicken thigh over to cook the meat side. Continue to cook over medium-low heat, ensuring the meat cooks through evenly without burning the exterior.
Step 5
Periodically wipe away any rendered fat with paper towels throughout the cooking process to maintain crispiness and a clean flavor. Once the chicken is fully cooked, boasting a crispy exterior and juicy interior, let it rest for a moment before slicing it into bite-sized pieces. Serve the sliced chicken thigh over a bed of warm rice for a delightful donburi. You can enhance the flavor with a drizzle of soy sauce or by adding your favorite side vegetables.
