Chicken Steak

Remove excess blood from chicken thigh meat using paper towels, then season the meat side with salt and pepper.

Place the skin side of the chicken thigh down on a pan and cook over medium heat until it's crispy.

When chicken fat starts to render, reduce the heat to low.

Once enough oil builds up in the pan, cover it with a lid and let it cook.

When the skin is crispy, wipe off about half of the oil, add 1 tablespoon of butter, and flip the chicken.

When the chicken is fully cooked, transfer it to a serving plate.

Add 1 tablespoon of butter and minced garlic to the pan where the chicken was cooked, and sauté.

Once the garlic becomes aromatic, add soy sauce, sugar, vinegar, water, and black pepper, then simmer over medium heat until the sauce thickens.

Pour the finished sauce over the steak.