Directions
- 1Cut off any fatty parts of one large chicken thigh (skin on)
- 2Cover the chicken thigh in potato (or corn) starch on both sides and sprinkle with salt and pepper
- 3Make your sauce by mixing your cooking sake, brown sugar, water, soy sauce and honey and mixing them
- 4Heat some olive oil in a frying pan on a medium heat and put the chicken in skin side down
- 5Add your green onions and cook the chicken until the skin is golden brown and crispy (be careful not to burn the onions!)
- 6Turn the chicken over, set aside the green onions and continue to cook the chicken on a low heat with the lid on - for about 3 minutes
- 7Take the chicken out of the pan - wipe away the excess fat and then put them back in with the sauce
- 8Let that simmer with the lid on for about 5 minutes
- 9Cover the chicken in sauce and you’re done
Ingredients
- 1 large chicken thigh
- 0 potato starch
- 0.5 green onion
- 1 tbsp cooking sake
- 2 tsp brown sugar
- 1.5 tbsp water
- 1.5 tbsp soy sauce
- 2 tsp honey
- 0 olive oil
- 0 salt
- 0 pepper
Equipment
knifefrying pantongsspoon
Related recipes
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Dump & Bake Ramen
Japanese · Dinner32m
Crockpot Honey Garlic Chicken and Noodles
Japanese · Dinner
Crockpot Beef Ramen
Japanese · Dinner
Teriyaki Chicken Veggie Rice Bake
Japanese · Dinner45m
Chicken and Japanese Cucumber Salad Meal Prep
Japanese · Dinner
Teriyaki Ground Beef & Broccoli
Japanese · Dinner20m
Chicken Katsu
Japanese · Dinner
Lazy Ramen
Japanese · Dinner
Peanut butter noodles
Japanese · Dinner15m
Honey Garlic Salmon Bowls with Creamy Sriracha
Japanese · Dinner
High-Protein Spicy Salmon/Crab Sushi Bake
Japanese · Dinner