Pan-roasted Korean Kalbi Chicken Thighs

Step 1

Prepare the marinade. Combine kiwi, ginger, garlic and sliced scallions in a food processor. Pulse to roughly chop and blend together. Add soy sauce, mirin, sesame oil, maple syrup, rice vinegar and sugar. Blend until smooth.

Step 2

Marinate the chicken. Place chicken thighs in a zipper-topped plastic bag and pour in marinade. Seal bag and squoosh it around to coat chicken. Let chicken marinate at least 3 hours in the fridge, turning the bag a time or two. Preferably let it marinate longer, but not overnight (that's just too long). I got up a little early on a workday morning and prepared the marinade. That evening, I cooked the chicken.

Step 3

Cook the chicken. Preheat the oven to 375ºF. Heat a little oil in a large, oven-safe skillet over a medium-high flame. remove the chicken from the marinade, shaking off any excess, and place it in the skillet sin side down. Discard marinade. Brown chicken skin side down for 5 to 7 minutes, then turn. Brown the flesh side for 2 minutes and transfer pan to oven.

Step 4

Cook for 15 to 20 minutes, until an instant-read thermometer registers at least 165ºF (check about 12 minutes in, so you don't overcook it).

Step 5

Meanwhile, toast the sesame seeds. Place in a dry, cold, medium nonstick skillet. Heat over medium flame, stirring frequently to avoid burning, until just golden—3 to 5 minutes. Transfer to a bowl. Thinly slice green scallion tops at an angle for garnish. Set aside.

Step 6

Transfer chicken thighs to a platter and sprinkle with sesame seeds and scallion tops. Serve.