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Easy Pan-Roasted Chicken in a Frying Pan

Easy Pan-Roasted Chicken in a Frying Pan

This is the old fashioned standard pan-roasted chicken that has been sold by butchers and in department store food halls for years. It's easy and delicious.

Ingredients: 2 servings

Bone-in chicken legs
2
A. Sugar
2.5 to 3 tablespoons (to taste)
A. Mirin
50 ml
A. Soy sauce
50 ml
Vegetable oil (or any cooking oil of your choice)
to taste

Steps

1. Put the A. sauce ingredients in a bowl and mix together. Take the chicken out of the refrigerator 30 minutes before cooking.
2. Put some oil in a heavy frying pan, and heat over medium to high heat until the pan starts to smoke. You just need a little oil.
3. Put the chicken legs in the frying pan skin side down. Set the heat to a bit higher than low.
4. Cover the pan with a lid and steam-cook the chicken for about 7 to 10 minutes (depending on the size).
5. When the chicken skins has started to turn golden brown, turn the legs over. The chicken will have a nice color with this heat level and timing.
6. Re-cover the pan with a lid, and steam-cook the chicken for an additional 3 to 5 minutes (depending on the size of the chicken). *The heat should be a bit lower than it was in Step 5.
7. After 3 to 5 minutes, take the lid off, stir up the Step 1 sauce again, and add it all at once to the pan. Set the heat to low-medium.
8. Reduce the sauce while turning the chicken legs over occasionally so that the flavors settle into each side. With this amount, this should take less than 5 minutes.
9. The time needed for Step 8 will depend on how well your frying pan conducts heat, the heat level, and the oil that renders from the chicken.
10. Attention: The more you reduce the sauce in Step 8, the richer and more delicious it will become, but make sure not to let it burn, especially if it's your first time.
11. If you want to roast the chicken legs in an oven, bring the sauce ingredients to a boil first in a frying pan, then put the roasted legs in the sauce.
12. I use the oven or the frying pan depending on the situation. Either method yields delicious results.
13. Transfer to a serving plate. I recommend spooning a little of the sauce over the chicken. I used a heated grill pan as a serving plate this time.
14. You can make it the day before and leave it marinating in the sauce to let the flavors settle in. Warm it up again to serve.

Story Behind this Recipe

This is the pan-roasted chicken that I've been eating since I was a child. My mother used to roast it in the oven though.