Crispy Pan-Fried Chicken with Homemade Ponzu Sauce

By Sudachi · 40 min

Ingredients

Instructions

1. Lay the chicken thighs skin-side down and cut slits in the thickest parts, then open the flaps outward to flatten the meat. Trim away any sinew or tendons.
2. Turn the chicken over and stretch the skin over the edges.
3. Cover the flesh side with plastic wrap, place skin-side up in a container, pat the skin dry and refrigerate uncovered for about 30 minutes.
4. Add 2 tbsp oil to a large cold pan and swirl to coat. Place the chicken skin-side down in the cold pan and season with 2 pinches of salt and pepper.
5. Cover with foil and set a small pot half-filled with water on top as a weight.
6. Cook over medium-low heat; once it sizzles, cook for 10 minutes.
7. Remove the pot and foil, baste the top with the pan oil for 2-3 minutes.
8. Flip and cook the other side for 1-2 minutes.
9. Rest the chicken on a board until serving.
10. In the same pan, sauté 200 g bok choy and 150 g mushrooms in the chicken juices for a few minutes with a pinch of salt and pepper. Wipe the pan with paper first if too oily. Remove from heat when cooked.
11. In a small saucepan, combine 90 ml ponzu, 2 tbsp mirin, 2 tbsp sake, 2 tsp light brown sugar and 1 tsp honey. Bring to a boil over medium heat and bubble for 1-2 minutes.
12. Lower the heat. Mix 1 tbsp cold water with 1 tsp potato starch to make a slurry, stir it into the sauce and simmer until slightly thickened, then remove from heat.
13. Cut the chicken into strips and serve with 2 portions of cooked rice and the vegetables. Spoon the ponzu sauce over the top.

Summarized from Sudachi's video. Watch it for the details.

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RiceBrown sugarMushroomChicken thighBok choy