Easy & Delicious Ponzu Chicken

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Learn how to make this delicious Ponzu Chicken with crispy pan fried chicken thighs served with fluffy rice, sautéed vegetables and drizzled with a tangy homemade ponzu sauce. If you love citrus flavours or the umami rich taste of teriyaki, you're sure to love this dish!

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Ponzu Chicken

Yield

2 servings

Type

Pan-fry

Time

1 hour

Level

Easy

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what you'll need:

» skin-on chicken thigh » ponzu » sake » mirin » light brown sugar » honey » potato starch (or corn starch) » cooked rice » pak choi » mushrooms

Cut incisions

Use kitchen scissors to cut incisions on the thickest parts of meat side of the chicken. Stretch out the meat around the incisions to flatten it out.

1

Stretch the skin

Turn the chicken over and stretch the skin over the edges.

2

Dry

Cover the meat side with plastic wrap and place the chicken in a container with the skin side facing up. Store in the fridge uncovered for 30 minutes to dry out the skin.

3

Place the chicken in the pan

Take a large pan and drizzle with oil. Place the chicken in with the skin side down while the pan is still cold and sprinkle the top with salt and pepper.

4

Cover with foil and a weight

Transfer the pan to the stove and cover the chicken with foil and a pot filled with water to weigh it down. Turn the heat on medium low and once it starts to sizzle, set a timer for 10 minutes.

5

Baste

After 10 minutes have passed, remove the pot of water and foil and baste the top of the chicken with the juices from the pan for a few minutes.

6

Fry the other side

Flip the chicken over and fry on the other side for 2-3 minutes or until cooked through.

7

Rest

Transfer the chicken to a chopping board to rest until serving time.

8

Sauté vegetables

Sauté the vegetables for a few minutes in the same pan so that they can absorb the flavour from the chicken. Once slightly softened, set aside.

9

Make the sauce

Mix the ponzu, mirin, sake, light brown sugar and honey in a sauce pan over a medium heat. Bring to a boil and allow to bubble for 1-2 minutes.

10

Thicken

Reduce the heat to low and mix a slurry in a small bowl (1 tbsp cold water with 1 tsp potato starch). Add the slurry to the pan and heat until thick and glossy.

11

Plate up

Cut the chicken into strips and make a bed of rice on each plate. Top the rice with the chicken and vegetables.

12

Drizzle the sauce

Drizzle the ponzu sauce generously over the chicken and vegetables and enjoy!

13

check out FULL RECIPE »

See the full post for ingredient quantities and more information about this tasty dish!

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