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Crispy Chicken Thighs with Sake Butter Sauce and Salsa Macha Recipe

★★★★★

4.4 from 771 reviews
  • Author: lilan
  • Total Time: 1 hour 40 minutes (including brining)
  • Yield: 4 servings 1x

Description

This recipe features crispy, juicy chicken thighs cooked to perfection on the stovetop, finished with a rich, savory sake butter sauce enhanced by shallots, soy, and a touch of sweetness. Topped with smoky salsa macha and fresh chives, it delivers a harmonious balance of textures and flavors perfect for a flavorful, elegant meal.

Ingredients

Scale

Chicken

  • 4 chicken thighs (skin on, boneless)
  • Kosher salt (for brining)
  • 1 drizzle olive oil

Sake Butter Sauce

  • 1 shallot (brunoise)
  • ½ cup sake
  • 2 tbsp rice vinegar
  • 2 tsp soy sauce (or tamari)
  • 1 tsp agave nectar
  • 6–7 tbsp unsalted butter (cold and cubed)

Toppings

  • Salsa macha (to taste)
  • Chives (chopped, to taste)

Instructions

  1. Brine the chicken: Place the chicken thighs on a cooling rack over a sheet pan. Liberally sprinkle kosher salt on both sides of the chicken. Refrigerate uncovered for at least 1 hour, up to 4 hours. Remove from fridge about 30 minutes before cooking to come to room temperature.
  2. Prep the chicken for cooking: Pat the chicken thighs dry thoroughly with paper towels. Drizzle a little olive oil over the skin side to help with crisping.
  3. Crisp the chicken skin: Place the chicken skin side down on a cold stainless steel pan, then turn the heat to medium-high for 2 minutes. Lower the heat to low or medium-low depending on your stove. Cook for about 20-25 minutes, allowing the fat to render and the skin to crisp fully. Around 10 minutes in, gently slide a spatula under the skin to help it release and crisp evenly. Baste the chicken occasionally with the rendered fat to speed cooking and enhance flavor.
  4. Finish cooking the chicken: When the skin is perfectly golden and crispy, increase heat back to medium-high and flip the chicken. Cook the other side for 5-10 minutes until the internal temperature reaches 175-180°F (79-82°C).
  5. Make the sake butter sauce: Remove the chicken from the pan. Add the diced shallot, sake, and rice vinegar to the pan. Simmer at medium heat until the liquid reduces by half. Stir in soy sauce and agave nectar, cooking for an additional minute.
  6. Finish the sauce: Turn off the heat and whisk in the cold, cubed butter vigorously until the sauce is emulsified and silky.
  7. Plate and serve: Pour the sauce on the plate first to preserve the crispiness of the chicken skin. Top the chicken with salsa macha and chopped chives according to taste. Serve immediately and enjoy!

Notes

  • Brining dry in the fridge helps achieve ultra crispy skin by drying out the surface.
  • Patting the chicken dry is crucial before cooking to ensure maximum crispiness.
  • Using a cold pan at the start allows the fat to render slowly, producing crisper skin without burning.
  • Adjust the salsa macha quantity to control heat and smoky flavor intensity.
  • Monitor internal temperature with a probe thermometer for perfectly cooked thighs.
  • If sake is unavailable, a dry white wine can be substituted but will alter flavor slightly.
  • Prep Time: 10 minutes plus 1-4 hours brining
  • Cook Time: 30-40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Japanese Fusion

Keywords: crispy chicken thighs, sake butter sauce, Japanese inspired chicken, skillet chicken, pan seared chicken thighs, salsa macha chicken, savory butter sauce

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Find it online: https://cooklilan.com/crispy-chicken-thighs-with-sake-butter-sauce-and-salsa-macha-recipe/