Crisp Skin Soy Chicken

YOU'LL NEED

2 chicken marylands (skin on, bone in chicken thigh and leg together)
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
2 garlic cloves (crushed)
1 tbsp ginger (grated)
2 tbsp water
2 tsp fragrant chilli oil (mine had star anise and cinnamon)
1 spring onion (sliced and separate the green ends for the garnish and the white parts for the sauce)
Toasted sesame seeds (garnish)

MAKE IT

Place the chicken skin-side down in a heavy-based pan (a cast iron is perfect). Place some baking paper on top of the chicken and then a heavy pan or pot on top — this is how you get it extra crisp. Turn the heat on medium and allow the skin to render and crisp, you won’t need any oil as this will come out as the skin cooks. Leave it for around 20 minutes, checking to make sure it’s not browning too quickly and moving the pieces around in the pan if there are any hot spots. After 20 minutes the skin should be extremely crisp and a deep golden brown. While this happens, mix all the other ingredients (minus the garnishes) in a small bowl and set aside. Flip the chicken so it’s now skin side up and cook for 5 minutes. Add the sauce to the pan and let it simmer for 3 minutes till it’s thick and glossy. Cut the chicken into three pieces: the leg piece then the thigh in halves. Sprinkle it with toasted sesame seeds and spring onion and serve with warm jasmine rice and steamed greens.