Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, sautéed chicken with sudachi citrus and shio-koji. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Sautéed Chicken with Sudachi Citrus and Shio-koji is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Sautéed Chicken with Sudachi Citrus and Shio-koji is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first 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 cook it.
The ingredients needed to make Sautéed Chicken with Sudachi Citrus and Shio-koji:
- Get 1 Chicken thigh
- Make ready 1 tbsp Shio-koji
- Make ready 2 to 3 Sudachi citrus
- Make ready 1 tsp Vegetable oil
Instructions 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.
So that is going to wrap it up for this special food sautéed chicken with sudachi citrus and shio-koji recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
