Editorial sample recipeJapanesebeginnerdairy-freehalal

Yuzu Kosho Glazed Pan-Seared Chicken Thighs

Name: Yuzu Kosho Glazed Pan-Seared Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 650 g boneless skin-on chicken thighs, pat dried thoroughly; 1.5 tbsp green yuzu kosho paste, Japanese fermented chili yuzu paste; 3 tbsp halal soy sauce; 1 tbsp rice vinegar; 1.5 tbsp clover honey; 2 cloves garlic, finely grated; 1 tbsp vegetable oil

Crispy pan-seared boneless chicken thighs coated in a tangy, peppery glaze made with green yuzu kosho paste, soy sauce, and honey.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Yuzu Kosho Glazed Pan-Seared Chicken Thighs

AI illustration

Technique to learn

Pan-Glazing (Tare-Yaki)

Reducing a savory-sweet emulsion directly in the hot skillet at the end of searing to coat protein in a reduced glaze without burning sugars.

Instructions

Step 1: In a small bowl, whisk together the green yuzu kosho paste, halal soy sauce, rice vinegar, honey, and grated garlic until smooth.
Step 2: Season the chicken thighs lightly with a pinch of salt on both sides.

Step 3: Heat the vegetable oil in a large skillet over medium-high heat until shimmeringly hot.

Step 4: Place the chicken skin-side down in the pan and sear undisturbed for 6 to 7 minutes until the skin turns deep golden and crispy.

Step 5: Flip the chicken thighs over, reduce heat to medium, and cook for another 4 minutes until almost cooked through.

Step 6: Pour the yuzu kosho sauce directly into the skillet, letting it bubble and thicken into a glossy glaze for 2 minutes while spooning it over the chicken.

Cooking tips

Yuzu kosho is naturally salty, so go easy on additional salt during initial seasoning.
Pressing the chicken down with a weight or spatula during the first 3 minutes ensures maximum skin crispness.
Original home-cooking adaptation inspired by Japanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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