Huli Huli Chicken Recipe

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  Sesame Oil, Toasted(10g)
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  Ginger, Fresh Root(5g)
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  Garlic
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  Soy Sauce, Low Sodium(80g)
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  Vinegar, Rice(15g)
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  Brown sugar(60g)
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  Ketchup(60g)
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  Paprika, Smoked(3g)
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  Cornstarch(15g)
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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Vegetable oil

Instructions

1. 1Combine the sesame oil, ginger, garlic, soy sauce, rice vinegar, brown sugar, ketchup, and paprika in a small saucepan over medium heat. Cook 1–2 minutes, stirring constantly, until fragrant and the brown sugar dissolves.
2. 2Whisk the cornstarch with ¼ cup cool water in a small bowl to form a slurry. Pour into the saucepan and stir to combine. Bring to a boil over medium-high heat, then reduce to medium-low and simmer 3–4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool 5 minutes.
3. 3Transfer ½ cup of the sauce to a small bowl and reserve for basting. Add the chicken thighs to the remaining sauce in the saucepan and toss to coat evenly, ensuring all pieces are covered.
4. 4Heat a large skillet or grill pan over medium-high heat for 2 minutes. Lightly coat with vegetable oil. Remove the chicken from the sauce, discarding excess marinade, and place skin-side down in the hot pan. Cook 4–6 minutes without moving until the skin is golden brown and releases easily from the pan.
5. 5Flip the chicken and cook 4–6 minutes on the second side until golden brown. Brush the top side with half of the reserved sauce, flip again, and cook 2 minutes. Brush the other side with the remaining sauce and cook 2 more minutes until the internal temperature reaches 165°F and the exterior is caramelized with charred spots.
6. 6Transfer the cooked chicken to a clean cutting board and let rest 2 minutes. Divide evenly into 6 airtight containers while still hot, adding any pan drippings. Seal and refrigerate up to 4 days, or freeze up to 3 months.