- 1/2 cup (125ml) mirin
- 1/2 cup (125ml) soy sauce
- One 2-inch (5cm) piece of fresh ginger, peeled and grated
- 2-pounds (900g) boneless chicken thighs (4-8 thighs, depending on size)
1. Mix together the mirin, soy sauce, and ginger in a large zip-top freezer bag. Add the chicken thighs, force the air from the bag and seal it closed. Massage the chicken to distribute the marinade then refrigerate the chicken for 8 to 12 hours, flipping it over a few times to distribute the marinade.
2. To cook the chicken, drain the chicken over a saucepan and set the pan over medium heat reduce the marinade it comes to a full boil, then reduce the heat and cook it longer, until it’s slightly boiled down.
3. Heat a grill pan or cast-iron skillet over high heat and add the chicken thighs, skin side down, cooking off only the amount of thighs in the pan so they are not crowded – I did three at a time in mine.
4. Sear the thighs for 2-3 minutes on each side, then cover, and cook for 6 minutes.
5. Remove the cover, wipe the condensation off the underside of the cover with a kitchen towel, flip the thighs over, cover, and cook for another 6 minutes.
6. Uncover the chicken and finish cooking them for about 3 minutes on each side, brushing and basting the chicken with the reserved marinade as you go, until the skin and meat have darkened.
Remove from the pan and cook off the remaining chicken thighs the same way.
Storage: Leftovers are especially good to have in the refrigerator for a few days, and I used mine to make rice bowls with kimchi. Nancy suggests sandwiches, too.
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For the Churros:
- Canola or vegetable oil for frying
- 1/2 cup, plus 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
For the Chocolate Sauce:
- 1/2 cup dark chocolate chunks
- Scant 1 cup heavy cream
- Pinch of salt
- 1/2 teaspoon espresso powder (optional)
Add enough oil to a large saucepan or deep skillet to measure 2 inchwes deep. Attach a candy/deep fry thermometer to side of the pan. In a medium bowl, whisk together 1/2 cups sugar and 1 teaspoon cinnamon. Set aside.
In a medium saucepan, over medium heat, melt butter, water and 1 tablespoon of sugar and salt. Bring to a boil. Reduce heat to low and add flour all at once. Quickly stir together with a spatula until no lumps remain and the mixture begins to form a ball. This will take about 30 to 45 seconds. Remove from heat and place loose dough ball in a large bowl.
With a spatula, beat the eggs into the dough one egg at a time. The mixture may appear to be a broken mess, but keep stirring. After the eggs are added, the mixture will be slightly gummy and thick. Spoon batter into a large pastry bag or strong Ziplock bag with an Aceto 829 (large open star) tip attached.
Heat the oil over medium heat to 350 degrees F.
Carefully pipe about 4-inch-long dough segments into the hot oil. Use a pair of kitchen shears to cut the dough from the star tip. It’s hard not to splash yourself with hot oil — just be as careful as possible.
Fry dough for 5 to 7 minutes. This might seem like a long time, but the dough through the center needs to cook through. The churros will be a deep golden brown and may split slightly when cooked. Keep an eye on the timer. Remove churros from hot oil and place on a paper towel. After slightly degreased, toss in cinnamon sugar mixture and place on a plate to serve.
To make the chocolate sauce:
Place chocolate chunks, pinch of salt and espresso powder (if using) in a medium bowl. In a small saucepan, bring the heavy cream to a boil. Pour the heavy cream over the chocolate pieces. Let rest for 1 minute before whisking. Whisk until chocolate is completely melted. Serve warm with warm churros.
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