Stop Putting Chicken Thighs in a Hot Pan—This Makes the Skin Incredibly Crispy | Japanese Chef

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Stop making soggy chicken thighs! ❌
In this video, I’ll show you the Professional Japanese Chef's technique to achieve shatteringly crispy skin and incredibly tender, juicy meat—using a simple supermarket chicken thigh. ✅

Learn why starting in a cold pan, rendering fat properly, and making key prep adjustments will elevate your pan-seared chicken thighs forever!

【Tools Used in This Video】

• Sakai Takayuki: Gyuto Knife (Japanese Chef Knife)
Hocho Knife (Official Site)
https://bit.ly/46rFPUG
Amazon.co.jp
https://amzn.to/4cFBG0h

• Fujinos 18-10 Royal Frying Pan, 18cm
https://amzn.to/4qhFhH3

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【Crispy Chicken Thigh Ingredients (Serves 1)】

Chicken thigh (boneless, skin-on): 1 piece (about 150g)
Salt: 1.2–1.5g (0.8–1% of chicken weight)
Olive oil: 20g
Garlic: 1/2 clove

Optional:
Butter: 5–10g
Soy sauce: a small amount
Lemon: 1 wedge
Black pepper: a small amount

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