Crispy Ginger-Soy Chicken Thighs with Sesame-Blistered Baby Bok Choy and Charred Oyster Mushrooms

Prepare the vegetables: Wash 1 lb baby bok choy thoroughly, pat dry, and slice in half lengthwise. Tear 8 oz oyster mushrooms into bite-sized clusters, keeping their natural shape intact. Peel and mince a 2-inch piece of fresh ginger and 4 cloves of garlic. Finely slice 3 scallions, keeping the white and green parts separate.

Whisk together the sauce base: In a small bowl, combine 0.25 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 tbsp mirin, 0.5 cup chicken stock, and 0.25 tsp red pepper flakes. Set aside.

Pat 4 bone-in, skin-on chicken thighs very dry with paper towels. Season both sides generously with salt and black pepper.

Place the chicken thighs skin-side down in a large, cold stainless steel or cast-iron skillet. Turn the heat to medium. This cold-start method allows the fat to render slowly, resulting in maximum crispness.

Cook the chicken undisturbed for 12-15 minutes. Use a spatula to occasionally press down on the thighs to ensure even skin contact. Once the skin is deep golden brown and crispy, flip the thighs and cook for another 8-10 minutes until the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and set aside on a plate to rest. Carefully pour off all but 2 tbsp of the rendered chicken fat from the skillet.

Increase heat to medium-high. Add the torn oyster mushroom clusters to the pan in a single layer. Sear for 4-5 minutes without moving them until their edges turn golden and crispy, absorbing the flavorful chicken fat. The delicate edges should char slightly while the centers remain tender.

Add the halved baby bok choy to the pan, cut-side down. Sear for 2-3 minutes without moving them until the edges are charred and blistered. Toss in the white parts of the scallions and half of the minced ginger and garlic for the last 30 seconds. Remove the vegetables and mushrooms from the pan and arrange them on a serving platter.

Deglaze the pan: Pour the prepared soy-ginger sauce mixture into the hot skillet. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan. Add the remaining minced ginger and garlic.

Simmer the sauce for 4-5 minutes over medium-high heat until it reduces by half and becomes a syrupy glaze. Stir in 1 tsp toasted sesame oil at the very end to preserve its aroma.

Place the crispy chicken thighs on top of the blistered bok choy and charred oyster mushrooms. Pour the hot ginger-soy reduction over the chicken and vegetables.

Garnish with the green parts of the sliced scallions and 1 tsp toasted sesame seeds before serving.