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Chicken steak Japanese style onion sauce ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Chicken thigh : 2 sheets
Salad oil : 2 tablespoons
Chopped onion : 1/4 piece
(A) Soy sauce : 2 tablespoons
(A) Mirin : 2 tablespoons
(A) Water : 2 tablespoons
(A) Sake : 1 tablespoon
(A) Sugar : 1 tsp

Time required

35minutes

Procedure

1) Prepare chicken thighs 01:33
For thick chicken thighs, make a small cut with kitchen scissors to make it uniform in thickness, and sprinkle a little salt on both sides to season it. ..
2) Bake in a frying pan 02:23
Heat the vegetable oil in a frying pan over medium heat, put the chicken thighs with the skin down while stretching the skin, and bake for about 10 minutes.
Change the location of the meat on the way and use the side of the frying pan to firmly color the meat.
3) Turn it over and bake 06:41
When the skin is crispy, turn it over, wipe off excess oil, reduce the heat, and bake for 2 to 3 minutes.
4) Make sauce 08:20
Wipe the frying pan lightly, add the onions and fry until tender.
Add sauce (A) and simmer lightly.
5) Serve 09:43
Serve roasted chicken thighs and sprinkle with the desired amount of sauce.
Sprinkle black pepper if you like.

Point

・ For thick chicken thighs, use kitchen scissors to make a small cut so that the chicken thighs are cooked evenly. However, be aware that if you make too many cuts, it will not be juicy. It should be flat.
・ By roasting chicken thighs while spreading them firmly, the result is fragrant.
・ Baking from a cold frying pan is the key to making it fragrant and juicy. It also prevents shrinkage.
・ Change the location of the meat and bake it so that the oil is supplemented under the skin.
・ By boiling the sauce in a frying pan with roasted chicken thighs, the taste of chicken thighs can be included in the sauce.