Miso Chicken

Instructions

1. Prick the skin of chicken thighs with a knife tip. Pat dry and place in a resealable bag. Add 5 Tbsp miso sauce, remove air, and seal. Rub to coat evenly. Refrigerate for 24 hours. Do not marinate longer or the chicken will get too salty.
2. Remove chicken from bag and wipe off the miso marinade with your hands, then pat dry with a paper towel.
3. Add oil to a cold large frying pan and swirl to coat. Place chicken skin-side down without crowding. Set heat to medium-low.
4. Cook skin-side down, undisturbed, for 7 minutes — pressing down occasionally — until golden brown and edges are opaque.
5. Flip and cook for 5 more minutes, pressing down occasionally. Wipe away rendered fat with a paper towel.
6. Cook until internal temperature reaches 165°F (74°C). Transfer to cutting board, rest, then cut into ½-inch strips.
7. Wipe pan clean. Add remaining 5 Tbsp miso sauce and 5 Tbsp water. Simmer on low, stirring, until glaze coats the back of a spoon.
8. Serve over steamed rice, drizzle with glaze. Top with sesame seeds and scallion.