Ingredients

The following ingredients have 6 Servings
  • 3 pounds (1.4 kg) bone-in skin-on chicken thighs
  • 1/2 cup Japanese sake ((or Shaoxing wine))
  • 1/2 cup soy sauce ((or tamari for gluten-free))
  • 1/4 cup sesame oil
  • 1 tablespoon sugar
  • 1 thumb ginger (, sliced)
  • 12 cloves garlic (, peeled)
  • 1 big shallot (, peeled and divided)
  • 4 dried chili peppers
  • 2 cups fresh Thai ((or regular basil leaves))
  • 2 serrano peppers ((or Thai chili peppers, sliced))

Instruction

  • Preheat oven to 300 degrees F (150 C).
  • Arrange chicken in a large oven-safe skillet without overlapping pieces, skin side down.
  • Combine Japanese sake, soy sauce, sesame oil, and sugar in a bowl. Mix well until sugar is fully dissolved. Pour into the skillet with the chicken. Add ginger, garlic, shallot, and chili pepper.
  • Bake at 300 F (150 C) for 40 minutes.
  • Transfer the skillet to the kitchen counter. Flip the thighs so that skin side faces up.
  • Continue baking at 300 F (150 C) for another 20 to 30 minutes, until the thickest part of the biggest thigh registers 165 degrees F (74 C). Transfer the skillet to the kitchen counter.
  • Turn on broiler or turn oven to its highest temperature.
  • Use a ladle to skim oil from the surface of the sauce (*see footnote 1). Add basil leaves and serrano peppers.
  • Return the skillet to the oven and bake until the skin is crisped and charred, 2 to 4 minutes. Leave the oven light on and watch closely during the process. I found that baking time can vary a lot depending on the oven model.
  • Transfer the skillet to the kitchen counter and let rest for 5 minutes.
  • Serve over steamed rice or other preferred side with sauce while warm.