Garlic Onion Chicken

4 boneless, skin-on chicken thighs
1 tsp SIDS SALT & PEPPER to taste
1 tbsp rice bran oil
GARLIC ONION SAUCE:--
½ onion (150 g - don't cut off root & stem/basal plate)
4 cloves garlic
4 tbsp saké
2 tbsp mirin
3 tbsp soy sauce
2 tsp SIDS HOT WORCESTER SAUCE

Slice the garlic and put it in a large container or bowl. (I used a 20 x 20 cm baking dish)
Peel the onion but don't cut off the root section as it's easier to grate when the layer is connected. Using a grater, grate as much as you can, keeping the juice. (I left 30% of it - it’s hard to grate everything)
Add the grated onion with juice, saké, mirin, soy sauce, SIDS HOT WORCESTER SAUCE and mix it all together.
If you use the skin-on chicken thighs, prick the skin with a fork. This will help absorb the marinade.
Season the chicken with SIDS SALT & PEPPER on both sides.
Keep in the refrigerator for 20-30 minutes to marinate.
In a non-stick frying pan, heat oil to medium. When the pan is hot, add the chicken, skin side down. Make sure to leave the sauce behind as the sauce will burn quickly, so do not add at this time. Don’t forget to add all the garlic.
Pan-fry the chicken until the skin side is nicely golden brown, about 3 minutes. Do not flip until then.
After you flip over the chicken, lower the heat to medium-low. Put the lid on, leaving slightly ajar, and cook for 6-7 minutes.
Remove the lid and see if the chicken is cooked through. (the internal temperature should be 74ºC) If the chicken is done, wipe off the excess oil with a paper towel, then add the reserved marinade/sauce into the pan.
Simmer on medium-low heat for 2-3 minutes. Use a spoon to coat the chicken with sauce.
When the sauce has been reduced and thickens slightly, turn off the heat. Serve the chicken on a plate and pour the sauce over. Serve immediately.
To Store:
You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3-4 days or in the freezer for up to a month.