Fried Chicken and Spring Onions
A hearty portion of chicken and green spring onions with ponzu sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Evenly flatten the chicken thigh and and season with salt and pepper. Diagonally cut the green spring onion.
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Heat cooking oil in a fry pan, fry the onions until soft and place on a plate. Add some more oil, fry both sides of the chicken until well done. Fry until slightly crispy.
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Slice the chicken into edible size pieces. Place on a dish and garnish with onions. Dress with ponzu and serve.
Cooking Basics
Slice halfway into the center
This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.
Lay the knife flat
Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).
Once the thickness is uniform, as seen in the image, butterflying is complete.
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