Japanese Fried Chicken with Negi Sauce
Uses less oil and a perfectly balanced sour and spicy sauce with negi / Japanese long onion!
- Nutrition facts are for one serving.
- Nutritional values do not include cherry tomatoes and cucumber.
Ingredients(Servings: 2)
Directions
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Remove yellow excess fat from the chicken meat and butterfly the thick portion to achieve uniform thickness.
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Mix together (B) in a small dish. Place the chicken meat into a bowl, add and massage in the (A) seasonings until the liquids are well abosorbed. Add in half of (B) and coat entirely.
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Sprinkle in remaining (B), spread out to thoroughly coat the meat.
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With the heat turned off, spread 1 Tbsp of vegetable oil in the bottom of a fry pan and arrange (3) inside. Drizzle remaining oil over the chicken.
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Turn the heat to medium, cook as is for about 6 minutes, then flip over once the oil starts to sizzle. Turn the heat to high, tip the fry pan slightly so the sides of the chicken are also cooked in oil and continue to cook through for about 10 minutes until golden. Once the coating is golden brown, light and crispy, remove and drip off excess oil.
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Mince up the negi and ginger for the negi sauce, slice the green onions into small rounds and place all into a bowl. Add in remaining ingredients, mix all together. Slice (5) into 2 cm (0.8 in.) thick slices, arrange onto plates garnished with the cucumber and cherry tomatoes, then cover with the negi sauce.
Cooking Basics
Use a knife to cut away yellow fat and excess skin.
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.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
- Recipe Makiko Oda
- Photo Jun Takasugi
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