Frango suculento com gergelim e shoyu, muito especial

Ingredientes

• 2 lbs boneless/skinless chicken thighs
• 1/3 cup soy sauce
• 1/3 cup seasoned rice vinegar
• 2 tablespoon packed brown sugar
• 1 tablespoon + 1 teaspoon toasted sesame oil, divided
• 1/2 teaspoon five spice powder
• 1/2 teaspoon red pepper flakes
• Sesame seeds, for garnish- optional

Modo de preparo

1. 1

   Marinate the chicken: Pat the chicken dry with a paper towel and then place them into a shallow baking dish or resealable plastic bag. Add the soy sauce, rice vinegar, brown sugar, 1 teaspoon sesame oil, five spice powder, and red pepper flakes. Toss the chicken with the marinade until well combined and fully coated.

2. 2

   Cover the dish with plastic wrap or seal the bag. Transfer the chicken to the fridge to marinate for at least 2 hours or preferably overnight for the best results. Right before cooking, set the chicken on the counter to come up to room temperature, for about 20-30 minutes.

3. 3

   Cook the chicken: In a large skillet over medium-high heat, add the 1 tablespoon sesame oil. When hot, gently swirl the skillet to evenly coat the bottom. Working in batches- remove the chicken from the marinade (but do not discard), shaking off excess, and place the chicken thighs into the skillet. Let the chicken sear, undisturbed, until deeply golden with a nice sear- about 5-6 minutes. Then use tongs to flip the chicken onto the other side to continue cooking for 2-3 minutes or until the chicken registers at least 165°F when checked with an internal thermometer. Place the cooked chicken onto a clean plate and repeat the process until all the pieces are cooked through. Then reduce the heat to medium-low.

4. 4

   Finish with marinade/glaze: Add all of the chicken thighs back into the skillet and pour the reserved marinade over the chicken, and let the mixture come up to a slight boil while spooning the marinade over the chicken every so often. Once the marinade/glaze achieves a glossy, thicker texture, remove the skillet from heat.

5. 5

   Serve: . Transfer the saucy chicken to a cutting board and let it rest for at least 5 minutes. Then serve as desired or slice the chicken into pieces and make our Hibachi Chicken Bowls. Enjoy!