1
Season the chicken thigh with salt and pepper. Coat the chicken with cornstarch and shake off excess. Set aside.
2
In a pan, heat oil over medium-high heat. Add the chicken skin side down and fry each side for 7 minutes or until golden brown. Set aside.
3
In a pan, heat the butter over medium heat. Once it is melted, saute the garlic until fragrant for 1 minute.
4
Add in soy sauce, mirin, honey, lemon juice, lemon zest, paprika, chili flakes and black pepper. Cook the sauce until it thickens.
5
Then, add the chicken back to the pan and baste the chicken with the sauce.
6
Once it is done, serve with hot steamed rice, garnish and enjoy!
