Ingredients (2 servings)
| Boneless chicken thigh | 400 g / 14.1 oz |
|---|---|
| Rice wine (Sake) | 1/2 Tbsp |
| Salt | Pinch |
| Pepper | Pinch |
| Vegetable oil | 1/2 Tbsp |
| S&B Sansho (Japanese Pepper) | to taste |
| 【Sauce】 Soy sauce | 2 Tbsp |
| Sugar | 1 Tbsp |
| White wine | 2 Tbsp |
Directions
- Use tip of knife to open up thicker parts of chicken for even thickness. Sprinkle rice wine and press chicken lightly to penetrate.
- Lightly season [1] with salt and pepper and place skin side down in a frying pan with oil, and fry until skin is well browned. Turn chicken over and fry other side. To ensure chicken is cooked through, turn down the heat, put a lid on the frying pan and cook chicken slowly.
- Mix 【Sauce】, add to [2] and cook over a high heat, making sure that the chicken is coated all over and glossy. Cut chicken into easy-to-eat slices and arrange on a serving dish.
- Sprinkle S&B Sansho (Japanese Pepper) over and serve.
