Easiest Way to Prepare Speedy Sautéed Chicken with Sudachi Citrus and Shio-koji
Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Super Quick Homemade Sautéed Chicken with Sudachi Citrus and Shio-koji. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sautéed Chicken with Sudachi Citrus and Shio-koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sautéed Chicken with Sudachi Citrus and Shio-koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sautéed Chicken with Sudachi Citrus and Shio-koji is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Sautéed Chicken with Sudachi Citrus and Shio-koji using 4 ingredients and 9 steps. Here is how you can achieve it.
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
Ingredients and spices that need to be Take to make Sautéed Chicken with Sudachi Citrus and Shio-koji:
- 1 Chicken thigh
- 1 tbsp Shio-koji
- 2 to 3 Sudachi citrus
- 1 tsp Vegetable oil
Steps to make to make Sautéed Chicken with Sudachi Citrus and Shio-koji
- Wash the sudachi and slice thinly. Remove the excess fat from the chicken. Pound with a rolling pin until half its original thickness.
- 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.
- 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.
- 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).
- 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.
- When the edge of the meat has started to change its colour, turn it over. Add the sudachi slices and cover with a lid.
- 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.
- Slice the meat and plate.
- 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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So that's going to wrap it up for this exceptional food Steps to Make Speedy Sautéed Chicken with Sudachi Citrus and Shio-koji. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!