Crispy Chicken with Lemon Leek Sauce short

Name: Crispy Chicken with Lemon Leek Sauce short
Total time: 30 min
Ingredients: 2 Chicken thigh; 1 tsp Salt; 1 tbsp Sake; 3 tbsp Flour; 3 tbsp Oil; ½ Naganegi; 1 Lemon; 2 tbsp Sesame oil

By Japanese Cooking 101 · 30 min

Ingredients

Chicken thigh2
Salt1 tsp
Sake1 tbsp
Flour3 tbsp
Oil3 tbsp
Naganegi½
Lemon1
Sesame oil2 tbsp

Instructions

Make the lemon leek sauce: finely chop the long white onion and mix it with the other sauce ingredients. Let it sit for 30 minutes, or make it the night before.
Prick the chicken all over with a fork. Sprinkle with salt and sake and let it sit for 5 to 10 minutes.
Pat the chicken dry with paper towel and dust with flour or potato starch.
Heat oil in a frying pan over medium heat. Fry the chicken for 5 minutes until golden brown, flip, cover and cook another 5 minutes, until cooked through. Remove from the pan and rest for a couple of minutes.
Cut the chicken into bite-sized pieces, plate, and top with the sauce.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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