Crispy Garlicky Chicken Thighs
With budget-friendly chicken thigh cutlets on special this week, we thought it was the perfect time to get in the kitchen and create something delicious for dinner. Say “hello” to our Crispy Garlicky Chicken Thighs. Quick and easy to make, this Japanese-inspired chicken may well become one of your new favourites.
How long will it take?
What’s the serving size?
What do I need?
- 8 chicken thigh cutlets, skin on
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp vegetable oil
- 1 medium brown onion
- 4 cloves garlic
- 4 tbsp cooking sake
- 2 tbsp mirin
- 3 tbsp soy sauce
How do I make it?
- Prick the skin of the chicken with a fork and pat dry with paper towel.
- Season both sides of the chicken with salt and pepper and set aside.
- Peel and slice garlic and add to an ovenproof baking dish.
- Peel onion and grate, ensuring you catch the juice. Add onion, onion juice, sake, mirin, and soy sauce to the baking dish and stir to combine.
- Add chicken to the dish, skin side down, cover with clingfilm and refrigerate for 30 minutes.
- In a non-stick lidded frying pan, heat vegetable oil over medium heat. Add chicken skin side down, without adding the sauce. Cook for 3 – 4 minutes, or until the skin is golden brown, then flip and reduce heat to medium-low. Cover with the lid and cook for 7 minutes or until the chicken is cooked through.
- Pour reserved marinade into the pan and simmer for 5 minutes, using a spoon to baste the chicken with the sauce.
- To serve, add chicken to a serving plate and drizzle with the sauce. Serve with rice.