Sautéed Chicken with Sudachi Citrus and Shio-koji
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
Sautéed Chicken with Sudachi Citrus and Shio-koji
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
Cooking Instructions
- 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.
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