How to Make Crispy Ponzu Chicken (No Marinating Required)

By Sudachi · 35 min

Ingredients

Instructions

1. Open the boneless chicken thigh skin-side down and cut into the thickest parts with kitchen scissors so it lies flat; trim any sinew or tendons.
2. Turn the chicken over and stretch the skin over the edges.
3. Wrap the flesh side in plastic wrap, place skin-side up in a container, pat the skin dry and refrigerate uncovered for about 30 minutes, keeping it away from other food.
4. Put 2 tbsp cold cooking oil in a large pan, then add the chicken skin-side down and season with 2 pinches of salt and pepper.
5. Cover with foil and place a small pot half filled with water on top as a weight. Set the heat to medium-low and, once it sizzles, cook for 10 minutes.
6. Remove the pot and foil. Spoon oil from the pan over the top of the chicken for 2-3 minutes.
7. Flip the chicken and fry the other side for 1-2 minutes, then rest it on a board.
8. In the same pan, cook the 200 g bok choy and 150 g mushrooms in the chicken juices for a few minutes with a pinch of salt and pepper, wiping out excess oil first if needed. Remove from heat.
9. 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.
10. Lower the heat. Mix 1 tbsp cold water with 1 tsp potato starch into a slurry, stir it into the sauce and simmer until slightly thickened, then remove from heat.
11. Slice the chicken into strips, serve with the rice and vegetables, and spoon the sauce over everything.

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

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RiceBrown sugarMushroomChicken thighBok choy