Chicken thigh in sauce
Description
This popular Asian sauce will give the chicken an exquisite aroma and a pleasant caramel color with a rich flavor. This chicken can be served with boiled rice, potatoes, or used in salads and sandwiches. It requires very little time to prepare.
Instructions
- 1
Step 1
1. Rub the chicken thigh with minced ginger and salt, let it sit for half an hour, then wipe the meat with paper towels to remove the ginger.
- 2
Step 2
2. Place the pan over heat and add vegetable oil, then lay the meat on the heated surface skin-side down (but not too hot, otherwise the meat will burn).
- 3
Step 3
3. Sear the meat on one side until golden brown, then flip to the other side, add 1 tablespoon of sake, cover with a lid, and cook for another 5-7 minutes.
- 4
Step 4
4. Remove the lid and use a paper towel to gently blot away excess oil and fat released during frying.
- 5
Step 5
5. Meanwhile, mix all the remaining ingredients and pour them over the chicken, immediately increase the heat and let the mixture boil, turning the chicken several times.
- 6
Step 6
6. When most of the liquid has evaporated, the sauce has thickened and the chicken is coated on all sides, transfer the meat to a plate.
- 7
Step 7
7. Cut the thigh into small slices.
- 8
Step 8
8. Serve the meat immediately after frying, with any side dish you prefer.