Mahogany Chicken

"Quick and easy chicken with Asian flavors. My husband saw it in Cook's Country and asked me to try it--we all loved it! To use as a make-ahead meal, portion out the chicken and place in a zip-loc bag. Measure sauce ingredients in a second bag."
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by AustinMama photo by AustinMama
Ready In:




  • Dry chicken thoroughly with paper towels and season with pepper. Heat oil in large nontstick skillet over medium-high heat until shimmering. Cook chicken, skin side down (thighs will fit into pan snugly), until skin is deep brown and crisp, (15 to 20 minutes). Chicken should be moderately brown after 10 minutes. If too browned, reduce heat; if pale, increse heat. Turn chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes.
  • Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic, and cornstarch together in small bow.
  • Transfer chicken to plate and pour off fat. Add soy mixture to skillet and return to medium heat. Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes.
  • Transfer chicken to serving platter and sprinkle with scallions. Pour remaining sauce into small bowl and pass separately.

Questions & Replies

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  1. Too Salty!<br/><br/>Followed recipe to the letter, but from the first bite, we were shocked at how salty the dish is, If I make it again, will cut back the soy sauce by half.
  2. Thank you Sharlene, this has become a family favorite. My kids love it! I use chicken thighs, and love the crispy skin. Sauce has a really good flavor. Some day I'll remember to get the Mirin, but I just use whatever wine is in the cupboard and it comes out great.
  3. Thanks so much for posting. I as well couldn't find the recipe and was so happy to see it here. I do use the Chicken Thighs. It is a family favorite. Like the scallions added at the last minute and slightly wilted.
  4. This was amazing!!! Sharlene-W, thanks for sharing this wonderful, easy and did I mention tasty recipe. Finally, not another boring chicken recipe.
  5. I love this recipe!! I originally seen this in Cook's Country, and after misplacing the magazine was able to find it here....THANK YOU for posting this!!! My kid's (1 year and 4 years old) and husband love this. I do however use the chicken thighs and remove the skin otherwise the skin just gets soft when cooked in the juice. Thanks a million Sharlene.


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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