I used one 260 g chicken thigh. Cut into bite-sized pieces and lightly season with salt. Let it sit for 10-15 minutes to allows the salt to blend in.
Place the nuts in a plastic baggie and use a rolling pin to crush them. You could also use a mortar and pestle and grind them into whatever size you want.
Mince the ■ garlic.
Place the chicken with the skin side down in a non-oiled Teflon frying pan. Cook on medium-high heat until crisply browned.
Lower the heat to medium-low, cover with a lid, and slowly cook for 3-5 minutes. Remove the lid and flip over the chicken. Sprinkle in 1 tablespoon of sake and cook for another 2-3 minutes.
Once the chicken has been cooked through, flip it over and cook the skin side one more time on high heat to really make it crispy (about 1-2 minutes). Remove the chicken and place on a plate.
Add the ■ garlic, butter, soy sauce, mirin, and crushed nuts to the frying pan from Step 6. Stir everything together.
Turn the heat to medium-low and cook until bubbly. Return the chicken to pan and lightly mix everything together to finish.
Story Behind this Recipe
I added peanuts because they help prevent anemia, rejuvenate blood flow, and lower cholesterol. This sauce can be used with chicken or fish. This has been a standard all-purpose sauce in our home for more than 10 years.
Since chicken thighs have a lot of grease, you don't need to use oil in the frying pan if you have a Teflon type non-stick pan. This will help the surfaces become nice and crispy.
At the end, you can adjust the flavors until it becomes the taste you want.