Ingredients
- 12 grams garlic grated
- 7 grams ginger grated
- 1 tablespoon sake
- 2 teaspoons potato starch
- 1/4 teaspoon salt
- 530 grams chicken thighs cut into bite-sized pieces
- 2 teaspoons vegetable oil
- 3 tablespoons miso butter
- 1 tablespoon honey
- scallions
Nutrition Facts
Calories・556kcalCarbohydrates・9gProtein・30gFat・44gSaturated Fat・16gPolyunsaturated Fat・8gMonounsaturated Fat・16gTrans Fat・1gCholesterol・204mgSodium・257mgPotassium・415mgFiber・0.2gSugar・6gVitamin A・489IUVitamin C・1mgCalcium・27mgIron・1mg
Instructions
- Add 12 grams garlic, 7 grams ginger, 1 tablespoon sake, 2 teaspoons potato starch, and 1/4 teaspoon salt to a bowl,and stir to combine. Add 530 grams chicken thighs, cut into bite-sized pieces,and mix thoroughly to coat each piece evenly. Let this marinate for 10 minutes,or up to overnight.
- Heat a frying pan over medium heat until hot,then add 2 teaspoons vegetable oil and swirl it around the pan. Add the marinated chicken in a single layer. If you’re using skin-on chicken thighs,make sure the skin side is facing down. Let the chicken brown for about 5minutes.
- When the chicken is golden brown on one side, flip it over and pan-fry the other side until the chicken is cooked through, about 5 minutes more.
- Use a paper towel to soak up any excess oil from the pan.
- Add 3 tablespoons miso butter and 1 tablespoon honey to the pan, then toss to glaze the chicken evenly.
- Serve with rice and garnish with chopped scallions.
