Easy and Delicious Ponzu Chicken

i. Pull the skin so it fully covers the surface.

ii. Then place the thighs skin-side up on a rack set over a container, meat side protected with plastic wrap. Pat the skin dry and refrigerate uncovered for 30 minutes.

This air-chill draws moisture from the skin’s surface while the plastic wrap underneath keeps the meat itself juicy and tender. It’s optional, but if you love the extra crispy skin like me, it won’t disappoint you!

i. Choose a wide pan so both thighs can lie perfectly flat. Add a thin film of neutral oil to the cold pan, lay the thighs in skin-side down, and season the exposed meat with salt and pepper.

ii. Turn the heat to medium-low and let a gentle sizzle build. Slow heat gives the fat time to render and the skin time to crisp.

i. Cover the chicken with a piece of foil.

ii. Then place a small pot filled with water directly on top to press the skin into full contact with the pan. Keep the heat at medium-low until you hear a steady, modest sizzle and see fat pooling around the edges.

iii. Within a minute or two, you’ll hear a sizzle. That’s your cue to set a 10-minute timer and let physics do the work.

i. When your timer chimes at the 10-minute mark, carefully lift off the pot and peel back the foil. Tilt your pan slightly and use a spoon to scoop up the shimmering, chicken-fat-enriched oil pooling at the edge. Drizzle this liquid gold over the top of each thigh repeatedly for 2 to 3 minutes.

You’ll notice the surface start to glisten and tighten. That’s the meat fibers firming up and absorbing all those rendered flavors.

i. Flip the thighs and cook the flesh side for 2-4 minutes, or until an instant-read thermometer inserted in the thickest part reads 74℃ (165°F). The juices should run clear, and the meat should feel springy, not squishy. Remove to a board.

ii. Let the thighs rest skin-side up for 5 minutes while you cook the vegetables. Resting allows juices to redistribute for a cleaner slice and keeps the skin crisp if left exposed to air. If the board gathers juices, save them for the sauce.

i. Return the same pan to medium heat and spoon off excess fat if needed, leaving about 1-2 teaspoons. Add your vegetables and a pinch of salt and pepper. Sauté until just tender and glossy, 2-4 minutes, so they absorb the savory schmaltz. If the pan feels too greasy, quickly blot with a paper towel and continue.

i. In a small saucepan, combine ponzu, mirin, sake, light brown sugar, and honey. Bring to a gentle simmer, around 85-95℃ (185-203°F), over medium heat and let it bubble for 1-2 minutes to dissolve sugar and cook off alcohol.

ii. Stir potato starch (or cornstarch) with cold water to make a smooth slurry. Reduce the heat to low, whisk the slurry into the simmering sauce, and stir just until it turns glossy and lightly coats a spoon.

iii. Taste test: For brighter tang add a bit more ponzu, for sweeter balance add honey, if too intense, whisk in water. Keep the sauce below a hard boil to preserve its sheen.

i. Slice the rested chicken into thick strips, keeping the skin intact. Mound rice on each plate, layer on the chicken and vegetables.

ii. Then spoon the warm ponzu glaze over the top so it clings in a light, shiny coat. Serve immediately to enjoy the crackle of the skin at its best.