Yuzu Kosho Chicken

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• 4 each boneless, skin-on chicken thighs (2 lb, 907 g)
  Ingredient note

  Source: 4 boneless, skin-on chicken thighs (2 lb, 907 g)
• 4 Tbsp sake
  Ingredient note

  Source: 4 Tbsp sake
• 4 Tbsp soy sauce
  Ingredient note

  Source: 4 Tbsp soy sauce
• 4 tsp yuzu kosho (store-bought or make my Homemade Yuzu Kosho)
  Ingredient note

  Source: 4 tsp yuzu kosho (store-bought or make my Homemade Yuzu Kosho)

1. Gather all the ingredients.
2. In a resealable plastic bag, combine 4 Tbsp sake, 4 Tbsp soy sauce, and 4 tsp yuzu kosho. Mix well together.
3. Pat 4 boneless, skin-on chicken thighs dry with paper towels. Poke the chicken skin with a tip of the knife.Nami's Tip: Poking the skin ensures the marinade's flavors penetrate through the skin.
4. Place the chicken skin-side down on a cutting board. Score the meat at 1 inch (2.5 cm) intervals without slicing all the way through.Nami's Tip: This dramatically speeds up flavor and heat transfer and ensures uniform cooking so the thin edges don't dry out before the center is done.
5. The prepared chicken should now be flat and roughly even in thickness for even cooking. Compared to unscored chicken, it's longer.
6. Place the chicken inside the bag with marinade and massage through the bag to coat evenly. Press out excess air, seal, and marinate in the refrigerator overnight (or up to 24 hours).
7. Remove the chicken from the bag and pat dry with paper towels.
8. Air Fryer Method: Preheat the air fryer to 375°F (190°C). Arrange the chicken skin-side up on the tray or in the basket. Cook for 12–15 minutes. Use an instant-read thermometer to ensure the thickest part reaches a safe internal temperature of 165°F (74°C). Transfer to a plate to rest. Note: If using a basket-style air fryer, flip halfway through; if using an oven-style air fryer with top-and-bottom heating elements, no flipping is needed.
9. Pan Fry Method: Heat a stainless steel frying pan over medium heat, then add neutral oil and heat until hot. Place the chicken skin-side down and set a weight on top. Cook for 7–8 minutes. Remove the weight and flip. Nami's Tip: The weight forces full contact between the skin and the hot pan for ultra-crispy results. The skin also acts as a shield against the direct heat, keeping the meat moist and juicy.
10. Cover the pan with a lid, then reduce the heat to medium-low. Cook for 2–3 minutes. Remove the lid and flip the chicken skin-side down again. Allow the skin to crisp and dry, 1–2 minutes. Use an instant-read thermometer to ensure the thickest part reaches a safe internal temperature of 165°F (74°C). Transfer to a plate to rest. Nami's Tip: Covering the pan creates trapped stream to gently bring the interior temperature without over-browning or burning the skin.
11. Cut the chicken into 1 inch (2.5 cm) slices and transfer to a plate. Serve immediately.
12. Place the cooled chicken thighs in an airtight container and store in the refrigerator for up to 3 to 4 days or in the freezer for up to 1 month. Always thaw frozen chicken in the refrigerator overnight before reheating.To reheat and best restore the crispiness, place the chicken thighs skin-side up in a preheated air fryer at 350°F (175°C) for 3 to 5 minutes. Alternatively, reheat in a frying pan over medium heat skin-side down for 3 to 4 minutes until warm and crisp.