How to make delicious crispy chicken steak drizzled with glossy homemade ponzu sauce and served with fluffy rice and sautéed vegetables. (Serves 2)
- 2 skin-on chicken thighs (500-600g)
- 2 pinches salt and pepper
- 2 tbsp oil
- 2 bunches pak choi
- 150g mushrooms (I used shimeji)
- 2 portions cooked rice
- Lay the chicken thighs out on a chopping board with the skin side facing down, and use kitchen scissors to make incisions in the thickest parts of the meat. These incisions will make flaps, pull them outwards to flatten the chicken. (You can also use the scissors to cut out any sinew or tendons.)
- Turn the chicken over and stretch the skin so it is wrapped over the edges.
- Cover the meat side with plastic wrap and place the chicken in a container with the skin side facing up. Pat the surface of the skin dry with kitchen paper and store the chicken in the fridge uncovered for about 30 minutes to dry it out. (Make sure the chicken isn't touching any other items in your fridge to avoid cross contamination.)
- Take a large pan and add the oil while it's still cold. Swirl it around to coat the bottom.
- Place the chicken in the cold pan with the skin side down. Sprinkle the top with salt and pepper, then place a piece of foil over the top.
- Take a pot that is small enough to fit in the frying pan, fill it half way up with water and place it on top of the foil. This will act as a weight and help the chicken skin become extra crispy.
- Place the pan on the stove and set the heat to medium low. Once you start to hear sizzling, set a timer for 10 minutes.
- After 10 minutes have passed, remove the pot of water and foil. Baste the top of the chicken with oil from the pan for 2-3 minutes.
- Flip the chicken over and fry on the other side for 1-2 minutes.
- Transfer the chicken to a chopping board and leave to rest until serving time.
- In the same pan, sauté the pak choi and mushrooms in the chicken juices for a few minutes with a pinch of salt and pepper. (If you feel the pan is too oily, wipe it with kitchen paper first.) Once cooked, remove from the heat.
- Take a small saucepan and add the ponzu, mirin, sake, light brown sugar and honey. Mix well and bring to a boil over a medium heat. Allow it to bubble for 1-2 minutes.
- Reduce the heat to low and add the slurry. Simmer until thickened and then remove from the heat.
- Cut the chicken into strips and plate up with cooked rice and vegetables.
- Drizzle the ponzu sauce over the chicken and vegetables, and enjoy!
- Prep Time: 5 minutes
- Drying Time: 30 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Pan Fry
- Cuisine: Japanese
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