Quickly prepare Negi Shio Chicken in just 10 minutes. Juicy chicken thighs are perfectly coated in a fragrant salted scallion sauce, making it a dish that will have you reaching for more rice. It's the perfect easy recipe when you need an extra side dish for your everyday meal.
Ingredients
Main Ingredients (2 servings)
- Chicken Thighs 1 piece
- Green Onions 2/3 stalk
- Potato Starch 2 tbsp
Seasonings
- Cooking Sake (Rice Wine) 1 tbsp
- [A] Sugar 1/2 tsp
- [A] Chicken Bouillon Powder 1 tsp
- [A] Grated Ginger 1/2 tsp
- [A] Grated Garlic 1/2 tsp
- [A] Lemon Juice 1 tsp
- [A] Sesame Oil 1 tsp
- [A] Black Pepper to taste
- Salt and Pepper to taste
- Vegetable Oil appropriate amount
Steps
- Cut chicken thighs into bite-sized pieces and season with Salt and Pepper to taste. Rub well. Place chicken in a bowl, drizzle with Cooking Sake (Rice Wine) 1 tbsp, and rub again.
- Finely chop the green onions. In a bowl with the chopped green onions, add Sugar 1/2 tsp, Chicken Bouillon Powder 1 tsp, Grated Ginger 1/2 tsp, Grated Garlic 1/2 tsp, Lemon Juice 1 tsp, Sesame Oil 1 tsp, and Black Pepper to taste. Mix well.
- Lightly coat the chicken with Potato Starch 2 tbsp.
- Lightly grease a frying pan with Vegetable Oil appropriate amount and arrange the chicken pieces with the skin-side down. Cook over medium-low heat, cover with a lid, and cook for 3 minutes over low heat.
- Flip the chicken once it has browned. After flipping, cook over medium-low to medium heat until browned on the other side.
- Once browned on both sides, turn off the heat temporarily. Wipe off any excess oil, add the prepared scallion sauce, and turn the heat back on to medium to coat the chicken with the sauce.
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