This one requires marinating.
Marinade:
1. Skin and debone the chicken thighs. Cut the chicken flat on lumpy ends. Evenly puncture both sides with a fork.
2. Mix together salt, pepper, and cornstarch. Sprinkle it on both sides of the chicken.
3. Add in sugar, soy sauce, mirin, sake, and oil to a marinade bowl/container. Mix to dissolve sugar. Roll the chicken in the marinade.
4. Let the chicken marinate for several hours.
Cooking:
0. Shake some of the marinade off the chicken. Reserve the marinade. Pat the chicken dry.
1. Heat a pan over med-heat. Add a bit of oil and let it heat up. Sear one side for [3 min].
2. Flip the chicken over. Add in the reserved marinade. (Add in the garlic and pepper if using.) Deglaze the pan as you cook. [3 min]
3. Chicken should be cooked through. If not, keep cooking. Serve with rice and scallions.
Cook 1.5 cups of rice for 2 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 231 | ||
Calories from Fat: 25 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.5mg | 1 % | |
Potassium 1265.1mg | 33 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 38.1g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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