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  25. Looks pretty OK for 20 minutes, but here are some tips to make this even more flavorful (may need closer to 30 min but that's OK):
    · leave the bone in, this will impart more flavors throughout (the bone itself gives flavor)
    · when spicing, don't just sprinkle it on randomly then leave it; put the spices in a separate bowl, mix them together, then apply the mix directly to the meat and rub it (dry rub method). alternatively, use a small bit of oil and rub the spices in that way. if you have extra time, let sit for 30 min to absorb the flavors.
    · put chicken skin side down in cold pan without oil, turn to high heat and blast both sides long enough that fat and moisture seeps out a fair bit (you want a light sizzling), then turn down to medium. this lets you get a quick sear, the fats inside release to cook the thigh in its own juice, and gives a great browning reaction on both the skin and the meat.
    · when adding the sauce, let it get to a bubble , then turn it down to a simmer and cook the chicken in it for the remaining time. it will absorb the sauce more readily and the sauce will thicken naturally rather than being thin.
    · this tip is important but can't be stressed enough: remove the chicken ~10 degrees before it's fully cooked, and allow it to rest loosely covered in foil before cutting. also, while thighs are resting, continue to simmer the sauce until it thickens to become a glaze. after the chicken comes to temp you can brush it with the glaze or simply pour some over top the meat after cutting.

    good videos and enjoy cooking! 🖤

  36. I use the cold pan method learned from a Japanese chef. Just add the pieces into a cold pan skin down w/o oil, then turn the heat to medium. Cook for ~5min then turn lower for another 5min. You'd get crispy skin, if not coo a bit more. Then turn over the pieces to finish cooking. You'll find plenty oil in the pan from rendering w/o the need of adding more oil.

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