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Mahogany Chicken

From

August/September 2005

Mahogany Chicken

Our Mahogany Chicken recipe started with browning the chicken thighs—skin side first—until deeply browned and very crisp. We then flipped the meat and cooked the second side for about half the time. This method melted away much of the fat beneath the skin, leaving it very crisp. Once the chicken was browned, we briefly simmered it in a sauce of soy sauce, sugar, mirin, cornstarch, garlic, and ginger. The chicken absorbed the sauce’s flavor and color, and the cornstarch in the sauce thickened it and lent it a glossy sheen. Grating the ginger dispersed its flavor through the sauce better than if we had minced it.

Serves 4

A splatter screen (or a large, inverted strainer/colander) is helpful for reducing the mess when browning the chicken. Serve with plain steamed rice. Mirin is sweetened Japanese rice wine sold in the international aisle at many supermarkets, usually near the soy sauce.

Ingredients

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