Mouth-Watering Chicken

Step 1

Pat the chicken thighs dry using paper towels, pressing firmly on both sides until no moisture remains, so they will sear properly and brown.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Mince the fresh ginger into pieces about the same size as the garlic, using a cutting board and sharp knife.

Step 4

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey until the honey dissolves, creating the sauce.

Step 5

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 6

Place the chicken thighs skin-side down into the hot skillet, pressing gently with a spatula for 5 seconds so they make contact with the pan.

Step 7

Sear the chicken undisturbed for 6 minutes, watching for the surface to turn the color of warm honey with darker edges and listening for a steady sizzle.

Step 8

Flip each chicken thigh over using tongs, then sear the opposite side for 4 minutes until the surface is golden brown.

Step 9

Push the chicken to the sides of the skillet, creating a clear space in the center of the pan.

Step 10

Add the minced garlic and minced ginger to the center space, then stir constantly for 30 seconds until the mixture smells strongly fragrant.

Step 11

Pour the soy sauce mixture over the chicken, tilting the pan to distribute it evenly, then bring the liquid to a gentle bubble over medium heat.

Step 12

Simmer uncovered for 5 minutes, tilting the pan occasionally to baste the chicken with the sauce, until the liquid thickens and coats the chicken.