Pat the chicken thighs dry with paper towels. This is key to crispy skin.
6 boneless chicken thighs
Season both sides with salt and black pepper.
1 teaspoon salt, 1 teaspoon black pepper
Place chicken skin-side down in a cold pan. No oil needed. Turn the heat to medium.
Cook for 5 minutes until the skin is deeply golden and crispy.
Flip and cook another 2 minutes. Remove chicken from pan and set aside.
Deglaze with sake or water
2 tablespoons sake , 2 tablespoons water
Lower heat. Add gochujang and white miso paste to the pan. Sauté until fragrant, about 30 seconds.
1 tablespoon gochujang, 1 tablespoon white miso paste, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon mirin
Add water, honey, rice vinegar, and mirin. Stir until a glossy sauce forms.
Stir in the cold butter at the end.
1 tablespoon cold butter
Return chicken to the pan and coat well in the sauce. Simmer 1 to 2 minutes until sticky and fully coated with the glaze.
