Prepare the chicken thighs. Prick with a fork and sprinkle with salt and pepper (A). Thinly slice the garlic.
Put the extra virgin olive oil and the sliced garlic in a cold frying pan, and cook over low heat.
When the garlic is aromatic and light brown, add the takanotsume.
Cook the garlic until it's golden, then remove it to a paper towel-lined plate, along with the takanotsume.
The oil remaining in the frying pan is delicious garlic oil. Save half of the oil in a heatproof container to use later.
"Very Useful Garlic Chips & Garlic Oil" (Recipe ID: 1117234) is handy to use for Steps 2-5.
In that case, prepare "Pure Garlic Oil Version 1" and go on to Step 9 after Step 1. Add the takanotsume in Step 12.
Garnish the chicken with the garlic chips you made for (Recipe ID: 1117234) in Step 18.
Heat the oil left in the frying pan over high heat and turn down to medium heat when it starts to smoke.
Note: Be sure to heat the frying pan until it's really hot before putting in the chicken in Step 11, to make the skin crisp. The temperature that first hits the chicken is very important.
Put the chicken skin-side down in the hot frying pan. After this, it will be covered with a lid and steam-fried over medium-low heat, but the skin will be crisp.
After 3 minutes, check the skin and turn it over when it's browned.
Cover with a lid and steam-fry the other side. Cook over medium-low heat, making sure it doesn't burn.
Cook for 3 minutes and if the juices run clear when you poke it with a skewer, it's done. Turn off the heat. Cook it a bit longer, if it's not ready.
It's fine just as it is, or you can make the skin even crispier. To do this, put the chicken on a sheet of foil.
Then, put it in a toaster oven to brown the skin and make it crisp. You can also use a kitchen blowtorch, if you have one.
This takes about 2-3 minutes in my toaster oven, but keep an eye on it while it's browning. Can you tell how crisp the surface.
Transfer to a serving plate and drizzle with the rest of the garlic oil from Step 5. Sprinkle the top with garlic slices and takanotsume from Step 4.
I like to garnish mine with rosemary fried in a bit of garlic oil that I always keep on hand.
Rosemary-scented garlic oil with garlic chips is really delicious. Or with freshly squeezed lemon juice...try it all kinds of ways.
"Very Useful Garlic Oil and Garlic Chips" Recipe ID: 1117234 is really easy to make in large quantities and keeps well.
"Japanese Style Sauteed Chicken with Grated Daikon Sauce" (Recipe ID: 966431) is light and refreshing.
This is "Sauteed Chicken Simmered in Tomato Cream" (Recipe ID: 974171). The tomato cream goes perfectly with the chicken.
"Our Family's Golden Ratio Chicken Teriyaki" (Recipe ID: 1070342) was a big hit.
Story Behind this Recipe
I had always baked this dish in the oven, but I wondered if I could cook it another way, and it worked.
-I've noted this in the instructions, but it's really important to heat up the frying pan very hot in Step 9. -You can bake this in the oven using garlic oil and garlic chips made ahead. I baked it at 250℃ for 30 minutes.