Categories: Asian
Ingredients
- 12 oz thigh fillets skin on, bone removed
- Sauce
- 11/2 tbsp soy sauce
- 11/2 tbsp sake
- 11/2 tbsp mirin
- 2 tsp sugar
- To serve
- 2 cups shredded cabbage
- 1/2 cup shredded carrota
- Sprig of parsley or mint (optional)
Directions
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Combine the Sauce ingredients in a small bowl or cup and mix well.
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If the thickness of the chicken is uneven, make an incision where the flesh is thick and spread to level the thickness. Poke the skin with the tip of the knife in several places (fat renders + sauce goes in).
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Heat a non-stick fry pan over medium heat – no oil required. Place the chicken in the pan, skin side down. Cook for 3-4 minutes until the skin turns golden brown. Turn the chicken over and cook for 3 minutes. Blot
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chicken fat in pan using paper towel.
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Add sauce, shake the pan to even the sauce and put the lid on. Cook for 30 seconds. Remove the lid and cook until the sauce thickens and is syrupy. Turn the chicken over and coat the skin side with the sauce.
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Remove the pan from the heat. Put chicken on cutting board, cover loosely with foil and rest for 3 minutes. Cut into 3/5” slices.
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Place cabbage and carrot salad on a plate, put chicken on side. Pour sauce over chicken, and add a sprig of parsley/mint if using. Serve immediately.