Authentic Garlic Chicken in a Frying Pan - thigh

Method

• Prepare the chicken thighs.
• Prick with a fork and sprinkle with salt and pepper (A).
• Thinly slice the garlic.
• Put the extra virgin olive oil and the sliced garlic in a cold frying pan, and cook over low heat.
• When the garlic is aromatic and light brown, add the takanotsume.
• Cook the garlic until it's golden, then remove it to a paper towel-lined plate, along with the takanotsume.
• The oil remaining in the frying pan is delicious garlic oil.
• Save half of the oil in a heatproof container to use later.
• "Very Useful Garlic Chips & Garlic Oil"is handy to use for Steps 2-5.
• In that case, prepare "Pure Garlic Oil Version 1" and go on to Step 9 after Step 1.
• Add the takanotsume in Step 12.
• Garnish the chicken with the garlic chips you made forin Step 18.
• Heat the oil left in the frying pan over high heat and turn down to medium heat when it starts to smoke.
• Note: Be sure to heat the frying pan until it's really hot before putting in the chicken in Step 11, to make the skin crisp.
• The temperature that first hits the chicken is very important.
• Put the chicken skin-side down in the hot frying pan.
• After this, it will be covered with a lid and steam-fried over medium-low heat, but the skin will be crisp.
• After 3 minutes, check the skin and turn it over when it's browned.
• Cover with a lid and steam-fry the other side.
• Cook over medium-low heat, making sure it doesn't burn.
• Cook for 3 minutes and if the juices run clear when you poke it with a skewer, it's done.
• Turn off the heat.
• Cook it a bit longer, if it's not ready.
• It's fine just as it is, or you can make the skin even crispier.
• To do this, put the chicken on a sheet of foil.
• Then, put it in a toaster oven to brown the skin and make it crisp.
• You can also use a kitchen blowtorch, if you have one.
• This takes about 2-3 minutes in my toaster oven, but keep an eye on it while it's browning.
• Can you tell how crisp the surface.
• Transfer to a serving plate and drizzle with the rest of the garlic oil from Step 5.
• Sprinkle the top with garlic slices and takanotsume from Step 4.
• I like to garnish mine with rosemary fried in a bit of garlic oil that I always keep on hand.
• Rosemary-scented garlic oil with garlic chips is really delicious.
• Or with freshly squeezed lemon juice...try it all kinds of ways.
• "Very Useful Garlic Oil and Garlic Chips"is really easy to make in large quantities and keeps well.
• "Japanese Style Sauteed Chicken with Grated Daikon Sauce"is light and refreshing.
• This is "Sauteed Chicken Simmered in Tomato Cream".
• The tomato cream goes perfectly with the chicken.
• "Our Family's Golden Ratio Chicken Teriyaki"was a big hit.