Chicken with ponzu sauce
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Chicken with ponzu
Not a lot of time to cook dinner but still want seriously good flavors? Try this quick pan fried chicken with ponzu sauce and yummy crunchy scallions. Taken from Harumi Kurihara’s cookbook, it’s a must if you want good home cooked meal as often as possible despite a busy schedule. It takes less than 10 minutes to prepare and is relatively healthy as well.
Something wonderful happens when you mix ponzu sauce with Japanese hot mustard; the flavors are bold and loud, and need only a plain steamed bowl of Japanese white rice (or fried rice) to absorb the goodness and fill you up.
This is one good Japanese chicken recipe you’ll want to hold on to!
Chicken with ponzu
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 2 1x
- Category: Main
- Cuisine: Japanese, Poultry
- 4 boneless chicken thighs with skin on
- 2 tablespoons vegetable oil
- salt and pepper
- ponzu sauce
- 1 bunch scallions (finely chopped)
- Japanese hot mustard (karashi)
- Start by heating your pan over high heat. Season the chicken thighs (or breasts) with salt and pepper on both sides.
- When the pan is really hot (I usually wait about 2 minutes), add oil, wait 5 seconds, then add chicken with the skin down. Oil may splatter so be careful! I put a lid on to avoid making a mess. Cook until skin is golden brown (about 5-7 minutes).
- Flip the chicken over and cook for 2 minutes. Turn the heat off and transfer chicken to a plate covered with paper towel to remove excess oil.
- Let cool for 2 minutes (this is to make sure the chicken’s fully cooked as well).
- Arrange the chicken on a plate with the skin facing up, cover with chopped scallion and pour a little ponzu over each piece. Serve with Japanese hot mustard.
- Calories: 555
- Saturated Fat: 6
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