Step by step

Method

4 steps

1. 1

   Pound boneless chicken breasts or thighs to an even ¾-inch thickness between plastic wrap so they cook evenly. Season both sides with salt and pepper. Pat very dry — moisture kills the sear.

2. 2

   Heat 1 tablespoon oil in a heavy skillet over medium-high until it shimmers. Lay the chicken in and don't poke it for 4–5 minutes; you want a deep golden crust. Flip and cook 4–5 minutes more until 165°F in the thickest part. Rest on a plate 3 minutes.

3. 3

   In the same pan on medium, add a knob of butter, 1–2 tablespoons soy sauce, a splash of mirin or pinch of sugar, and optional grated garlic or a dab of wasabi. Scrape the browned bits and simmer 30–60 seconds until glossy.

4. 4

   Slice the chicken against the grain, spoon the pan sauce over, and finish with green onions. Serve with rice and shredded cabbage. The sauce should smell buttery-soy, not burnt.