Recipe of Super Quick Homemade Sautéed Chicken with Sudachi Citrus and Shio-koji
Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Speedy Sautéed Chicken with Sudachi Citrus and Shio-koji. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look 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 get started 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.
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
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.
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So that's going to wrap this up with this special food How to Make Ultimate Sautéed Chicken with Sudachi Citrus and Shio-koji. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!