A simple and easy garlic butter chicken recipe that requires no knives or cutting boards, minimizing washing up. Marinate chicken thighs in a special sauce and then pan-fry them until tender. This dish boasts a rich flavor and aroma that will have you reaching for more rice.
Ingredients
Main Ingredients (2 servings)
- Chicken Thighs (for karaage) 300g
- Green Onions 2-3 stalks
- Butter 10g
Seasonings
- Soy Sauce 1.5 tbsp
- Mirin (Sweet Rice Wine) 1.5 tbsp
- Cooking Sake (Rice Wine) 1 tbsp
- Sugar 0.5 tbsp
- Grated Garlic 1 clove (approx. 1 tsp)
- Vegetable Oil a little
- Pepper to taste
Steps
- Place Chicken Thighs (for karaage) 300g into a resealable plastic bag.
- Add Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Sugar 0.5 tbsp, and Grated Garlic 1 clove (approx. 1 tsp) to the plastic bag. Mix well. [Key Tip!] Mixing the seasonings without touching them reduces washing up.
- After thoroughly mixing the chicken with the seasonings, let it marinate for a while.
- Wash the green onions.
- Finely chop the washed Green Onions 2-3 stalks using kitchen shears. [Key Tip!] Cut with kitchen shears to minimize washing up.
- Heat a little Vegetable Oil in a frying pan. Once hot, add the chicken along with its marinade.
- Place the chicken skin-side down in the frying pan and cook until lightly browned.
- Once browned, cover with a lid, reduce heat, and steam-fry with the skin-side down.
- Remove the lid and simmer the sauce until it thickens and coats the chicken thoroughly.
- Once the sauce has thickened and coated the chicken well, turn off the heat and add Butter 10g. [Key Tip!] Add the butter after turning off the heat to preserve its aroma and flavor.
- Serve directly from the frying pan and generously sprinkle with the chopped Green Onions.
- Finish by sprinkling Pepper to taste and serve. Enjoy!
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