Pan-Seared Chicken Thigh Steak
A pan-seared chicken thigh steak so good you won't miss takeout chicken! The thighs marinate in tsuyu, oligo syrup, and minced garlic, rest for half a day, then sear covered with a splash of water for juicy meat and a golden crust.
Ingredients
Main
- Boneless chicken thigh400 g
- Tsuyu (Japanese soup base)2 tbsp
- Salt1/2 tsp
- Oligo syrup2 tbsp
- Minced garlic2 tbsp
- Cracked black pepper1 tsp
- Olive oil2 tbsp
- Water100 ml (for cooking)
Directions
- 1
Prepare the chicken thighs and seasonings. (Chicken breast works too.)
- 2
Add 2 tbsp tsuyu, 1/2 tsp salt, 2 tbsp oligo syrup, 2 tbsp minced garlic, and 1 tsp cracked black pepper to the chicken thighs.
- 3
Add 2 tbsp olive oil and massage the meat well so the seasoning soaks in evenly.
- 4
Cover with plastic wrap and let it marinate in the fridge for about half a day. (You can cook it right away, but marinating makes it tastier.)
- 5
Place the chicken skin-side down on a preheated pan and sear.
- 6
Immediately pour in 100 ml of water, cover, and cook over medium heat for 5 minutes.
- 7
Uncover, flip the meat, cover again, and cook over medium heat for 5 more minutes.
- 8
Uncover and cook both sides until golden, watching carefully so it doesn't burn.
- 9
Plate and serve.
Tips
You can use dark soy sauce instead of tsuyu, but tsuyu adds more umami and sweetness. You can cook it right away, but marinating for half a day lets the seasoning soak in for better flavor.