• Miwa

Chicken saute with mustard onion sauce

I usually prefer chicken breast to chicken thigh.

Especially I don’t like the texture of skin.

To me it's too gummy and gooey.



However this dish, really changed my mind!!

The skin is nice and crispy. Chicken is tender but not too greasy.

It just perfect for my family to enjoy together.

Please please read the NOTE on my recipe for the tips before you start making it!


You can whip up in 15mins.

If you serve with some rice and grilled vegetables, it’s going to be perfectly well balanced dinner.


I hope you will enjoy this as much as I do♡









<Yield> 2-3 servings


<Prep time> 2 mins


<Cook time> 13mins


<ingredients>

・700g of chicken thigh with skin on

・1 onion

・Salt & pepper


Sauce

・1 tbsp of grain mustard

・1 tsp of honey

・2 tbsp of soy sauce

・1 ½ tbsp of vinegar ( rice vinegar or apple cider vinegar)

・2 tbsp of rice wine

・1 ½ tbsp of mirin

・1 tsp worth of grated garlic


<Optional toppings>

Roasted vegetables

Steamed rice

Favorite salad



<Directions>


1: Score the chicken thigh to have a equal thickness and to prevent from shrinking. Remove excess fat. Sprinkle generous amount of salt and pepper.





















2: Cut onion as fine as possible. Mix all the seasoning listed above and dissolve them completely.














3: Add 1 tbsp of vegetable oil to the skillet. Place chicken with the skin side down,then put the heat. Cook it for 10mins with medium heat by rotating the chickens. Once the skin becomes nice and crispy, flip the chicken and cook it for another 3 mins. Wipe off half of the remaining oil in your skillet. Transfer them onto the cutting board and let it sit for 5 mins.














4: In a same skillet, place chopped onion with the remaining oil and stir it over the medium heat. When the onion become brown, add seasonings and thicken up.















5: Slice the chicken and drizzle sauce over. Garnish some grilled vegetable if you like. Ready to be enjoyed!!















<Note>

・Make sure to season the chicken well with salt and pepper before you cook.

・To have tender chicken, gradually cooking with medium heat is the key. Also you don't want touch chicken too much to seal the juice inside.

・ To have crispy skin, every surface should be touching the skillet. Make sure to stretch the skin when you place the chicken on a skillet. You want to check if the skin is really crisped up before you flip the chicken. More oil comes out, more crispy it becomes.

・Rest 5mins before cutting chicken is important to keep the juice inside.

・For kids, you can reduce the amount of mustard.


<Storage time>

Store it in a air-tight container in the fridge for 2days.




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