Sautéed Chicken with Sudachi Citrus and Shio-koji

Name: Sautéed Chicken with Sudachi Citrus and Shio-koji
Yield: 1 serving
Cuisine: American
Ingredients: 1 Chicken thigh; 1 tbsp Shio-koji; 2 to 3 Sudachi citrus; 1 tsp Vegetable oil

cookpad.japan @cookpad_jp

I love shio-koji marinade and I happened to have several ripe sudachi citrus. I decided to combine the two to marinate the chicken.

I make the chicken thinner by pounding. Thanks to this, you can shorten the cooking time and prevent the chicken from burning. Recipe by Orange Day

I love shio-koji marinade and I happened to have several ripe sudachi citrus. I decided to combine the two to marinate the chicken.

I make the chicken thinner by pounding. Thanks to this, you can shorten the cooking time and prevent the chicken from burning. Recipe by Orange Day

cookpad.japan @cookpad_jp

I love shio-koji marinade and I happened to have several ripe sudachi citrus. I decided to combine the two to marinate the chicken.

I make the chicken thinner by pounding. Thanks to this, you can shorten the cooking time and prevent the chicken from burning. Recipe by Orange Day

I love shio-koji marinade and I happened to have several ripe sudachi citrus. I decided to combine the two to marinate the chicken.

I make the chicken thinner by pounding. Thanks to this, you can shorten the cooking time and prevent the chicken from burning. Recipe by Orange Day

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Ingredients

1 serving

1Chicken thigh
1 tbspShio-koji
2to 3 Sudachi citrus
1 tspVegetable oil

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Steps

1

Wash the sudachi and slice thinly. Remove the excess fat from the chicken. Pound with a rolling pin until half its original thickness.
2

Line your chopping board with cling film. Place half of the sudachi slices on top. Drizzle half of the shio-koji and arrange the chicken on top.
3

Smear the rest of shio-koji over the other side of the chicken and arrange the rest of sudachi slices on top. Wrap the chicken with cling film and put into a resealable plastic bag.
4

Leave to sit in the fridge for 2 to 3 days (take it out of the fridge 10 to 15 minutes before cooking and return to room temperature).
5

Rinse off the shio-koji from the surface of the chicken and pat dry. Heat oil in a frying pan and place the chicken with the skin side down. Fry over low heat.
6

When the edge of the meat has started to change its colour, turn it over. Add the sudachi slices and cover with a lid.
7

After 2 to 3 minutes of steam-roasting, uncover and turn off the heat. Leave to rest to allow the meat juices to be absorbed by the meat.
8

Slice the meat and plate.
9

I made the marinating time longer to allow the meat to absorb the flavours more. I also rinse the shio-koji off the meat before frying to prevent burning.