Chicken steak Japanese style onion sauce ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
- 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
Prepare chicken thighs
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. ..
Bake in a frying pan
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.
Turn it over and bake
When the skin is crispy, turn it over, wipe off excess oil, reduce the heat, and bake for 2 to 3 minutes.
Wipe the frying pan lightly, add the onions and fry until tender.
Add sauce (A) and simmer lightly.
Serve roasted chicken thighs and sprinkle with the desired amount of sauce.
Sprinkle black pepper if you like.
・ 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.