Place chicken on large pan. Season on both sides with kosher salt. Refrigerate, uncovered, at least 4 hours or overnight.
Recipe and Photo Credit: Sonia Wong (saltnpepperhere.com)
Prep time
Cook time
Ingredients
Servings
Ingredients
corn starch
soy sauce
Place chicken on large pan. Season on both sides with kosher salt. Refrigerate, uncovered, at least 4 hours or overnight.
Mix garlic powder and ground ginger in small bowl. Pat chicken dry with paper towels. Rub spice mixture on both sides of chicken. Refrigerate 1 hour longer.
Preheat oven to 425°F (220°C). Remove chicken from refrigerator. Let stand at room temperature 30 minutes before cooking.
Heat large cast iron skillet on medium-high heat. Add 1 to 2 tablespoons vegetable oil to coat skillet. Place chicken in skillet, breast-side down. Sear about 5 minutes or until skin is browned. Turn and sear the other side about 3 to 4 minutes.
Transfer skillet to center rack of oven. Roast 40 to 60 minutes or until chicken is cooked through (internal temperature of thickest part of thigh should reach 165°F). Do not overcook!
Meanwhile, whisk all sauce ingredients in small bowl. Set aside.
Remove skillet from oven and place on stovetop. Carefully transfer chicken to cutting board. Let rest 10 minutes before slicing.
Meanwhile, heat skillet on medium heat. Whisk sauce mixture and add to skillet, scraping bottom of pan to remove browned bits. Bring sauce to gentle simmer; cook 30 seconds or until thickened, stirring constantly. Pour sauce into serving dish.
Transfer chicken to serving platter. Drizzle with some of the sauce and sprinkle with green onion. Serve with steamed rice and veggies, such as roasted broccoli or sautéed cabbage and remaining sauce on the side.
Get great recipe ideas by creating your flavour profile.
Already have an account? Log in now.
Sign up to save your favourite flavours.
Already have an account? Log in now.
