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40minutes
Cut the garlic into thin slices of about 5 mm. Sprinkle salt and pepper and shichimi pepper on the skin of chicken thighs, let it blend in, and cut into bite-sized pieces.
Put sake, soy sauce, and doubanjiang in a bowl and mix well.
Put sesame oil in a frying pan, reduce to medium heat, and add garlic before warming. When the color changes and it becomes fragrant, take it out. Place chicken thighs on low heat with the skin side down, cover with a lid and reduce to medium heat, and steam for 5 minutes.
Reduce the heat to low, add seasonings so that it does not get on the ingredients, and when the fragrant scent comes out, let it blend into the chicken thighs. Put the garlic back in and put the melted cheese in the gaps in the meat. Return to medium heat, and when the cheese melts, sprinkle with shichimi pepper and chopped green onions, and it's done.
A recipe that makes the flavors of charred soy sauce, doubanjiang, shichimi pepper, and garlic addictive.
Bring the chicken thighs to room temperature so that they can be cooked well and become juicy.
If you don't have a skillet, you can use a smaller frying pan instead.
It goes well with beer and highball.
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