Crispy Chicken in Green Onion Sauce

Name: Crispy Chicken in Green Onion Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken meat (your choice of cut, such as thigh or breast); 1 Your choice of vegetables; 2 tbsp Sake; 2 tbsp Soy sauce; 1 tbsp Ginger (grated); 1 Egg (beaten); 1 Katakuriko; 2 tbsp Sugar; 2 tbsp Vinegar; 3 tbsp Soy sauce; 1 tbsp Sake; 2 tsp Ginger (grated); 3 tbsp or more Green onions (or scallions); 1 ra-yu, sesame oil, etc. Your choice of condiments

cookpad.japan @cookpad_jp

This is a recipe that I've been using ever since I started cooking.
My kids love it, so I posted it here to teach it to them some day.

For the chicken, breast or thigh meat is fine. If you have a lot of vegetables, I recommend doubling the green onion sauce. For 4 servings. Recipe by SYNDY

This is a recipe that I've been using ever since I started cooking.
My kids love it, so I posted it here to teach it to them some day.

For the chicken, breast or thigh meat is fine. If you have a lot of vegetables, I recommend doubling the green onion sauce. For 4 servings. Recipe by SYNDY

cookpad.japan @cookpad_jp

This is a recipe that I've been using ever since I started cooking.
My kids love it, so I posted it here to teach it to them some day.

For the chicken, breast or thigh meat is fine. If you have a lot of vegetables, I recommend doubling the green onion sauce. For 4 servings. Recipe by SYNDY

This is a recipe that I've been using ever since I started cooking.
My kids love it, so I posted it here to teach it to them some day.

For the chicken, breast or thigh meat is fine. If you have a lot of vegetables, I recommend doubling the green onion sauce. For 4 servings. Recipe by SYNDY

Saved

Ingredients

4 servings

2Chicken meat (your choice of cut, such as thigh or breast)
1Your choice of vegetables
For the marinade:
2 tbspSake
2 tbspSoy sauce
1 tbspGinger (grated)
1Egg (beaten)
For the coating:
1Katakuriko
For the green onion sauce:
2 tbspSugar
2 tbspVinegar
3 tbspSoy sauce
1 tbspSake
2 tspGinger (grated)
3 tbspor more Green onions (or scallions)
1ra-yu, sesame oil, etc. Your choice of condiments

Saved

Steps

1

Butterfly the thick cuts of chicken for a uniform thickness and even cooking.
2

Use a fork to poke holes in the skin to help it marinate, and soak in the marinade for at least 30 minutes. I recommend refrigerating in the summer.
3

Mix together the green onion sauce ingredients. I measure out the onion sauce ingredients while measuring the marinade ingredients.
4

Lightly wipe off the moisture from the marinated chicken and coat with katakuriko.
5

Apply a little oil to a frying pan and cook the chicken with the skin-side down.
6

Once the meat is brown, wipe up the oil, turn it over, cover with a lid and cook over low heat for about 10 minutes. Cook until the juices run clear when skewered.
7

Cook the skin to your desired crispiness.
8

Cut the chicken into bite-sized pieces and serve on top of your choice of vegetables. Top with the sauce and enjoy it while it's hot.