This dish combines crispy pan-seared chicken thighs and tender, fluffy potatoes, all coated in a sweet and savory garlic sauce. The soy sauce–based glaze with mirin, vinegar, and garlic adds depth and aroma, making it excellent paired with either steamed rice or drinks. The potatoes are quickly pre-cooked in the microwave, then pan-fried for a crispy outside and fluffy inside—simple, quick, and satisfying.
20 minutes
Kazumi Okuda (Takkii Mama)
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 14 oz boneless, skin-on chicken thighs
- 2 large potatoes
- salt and pepper, to taste
- vegetable oil, for frying
- chopped green onions, for garnish (optional)
- A2 tbsp. soy sauce
- A2 tbsp. sake (or dry white wine)
- A1 tbsp. mirin
- A1 tbsp. sugar
- A1 tbsp. vinegar
- A2/3 tsp. garlic paste
INSTRUCTIONS
- 1
Cut the chicken into bite-sized pieces. Peel and cut the potatoes into chunks. Mix the ingredients from group A (soy sauce, sake, mirin, sugar, vinegar, and garlic) in a small bowl and set aside.
- 2
Heat a small amount of oil in a frying pan. Sear the chicken over medium heat until both sides are golden brown. Meanwhile, place the potato pieces in a microwave-safe dish, cover loosely with plastic wrap, and microwave at 500W for about 4 minutes.
- 3
Once the chicken is nicely browned, add the microwaved potatoes to the skillet. Fry without stirring too much to give them a nice crisp on the outside.
- 4
When the potatoes are browned, pour in the sauce (A). Simmer over medium heat until the sauce thickens and glazes the chicken and potatoes. Adjust seasoning with salt and pepper. Serve with chopped green onions if desired.
RecipeID
115
Tips & Notes
Microwave times for the potatoes may vary depending on size and wattage. Check doneness with a skewer—it should pierce the potatoes easily but they should still be slightly firm before frying.
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