A perfect match for rice! Juicy Chicken Thighs With Savory Negi Sauce
A perfect match for rice!Juicy Chicken Thighs With Savory Negi Sauce
4.7
(51 reviews)Time
Top sautéed chicken thighs with a generous savory long green onion sauce and enjoy! Juicy flavor bursts with every bite.
Calories
427kcal
Carbs
16.1g
Fat
26.8g
Protein
27.6g
Net Carbs
14.3g
Sodium
943.2mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- chicken thigh1 (300 g)
- salt and peppera pinch
- potato starch1 tablespoon
- vegetable oil½ tablespoon
Savory Long Green Onion Sauce
- naganegi (Japanese long green onion)½ stalk (80 g)
- garlic1 clove
- sugar2 tablespoons
- soy sauce3 tablespoons
- water100 ml
- sliced chili peppera pinch
- toasted white sesame seeds1 tablespoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Finely chop the scallion. Cut the garlic clove in half lengthwise and remove the core.
2
Season both sides of the chicken with salt and pepper, then coat with potato starch.
3
Add the vegetable oil to a frying pan and heat over medium-low heat. Add the garlic and the chicken skin-side down. Lightly press on the chicken and cook for about 5 minutes, until nicely browned. Flip and cook until the chicken is cooked through. Turn the garlic occasionally so it doesn't burn.
Note:
If the garlic looks like it may burn, place it on top of the chicken.
4
Remove the chicken, cut it into bite-size pieces, and place on a serving plate.
5
In the same pan from step 3, add the sugar, soy sauce, water, and chili pepper, and heat over medium heat. Once it starts to bubble, add the scallion and white toasted sesame seeds. Cook for about 1 minute, crushing the garlic as you go, to finish the savory long green onion sauce.
6
Pour the savory scallion sauce over the chicken from step 4.
Reviews
4.7
(51 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
I cut the chicken into bite-size pieces first, then cooked it. It was delicious with a flavor that goes great with rice. I made it with four pieces of chicken, and even doubling the sauce was more than enough. I used tube garlic for convenience. I’d definitely make this again.
🇯🇵 User from Japan
It was easy to make and delicious.
🇯🇵 User from Japan
After grilling it, I cut it into smaller pieces and noticed it was still a bit pink, so I cooked it again. The sauce was very delicious. I added grated garlic when eating it.
🇯🇵 User from Japan
It turned out delicious with very little effort. I used a whole piece of meat as the recipe called for, but before cooking I pricked it in several places with a fork to prevent the skin from shrinking, help the flavor soak in, and let it cook through more easily. Since all you do is cook the chicken and marinate it in a simple seasoning, I keep coming back to this recipe again and again. Also, I didn’t have a container that was just the right size for marinating, so I used a plastic bag and turned it over from time to time so the flavor would soak in evenly. Besides the chicken, I also cooked some sausages along with it.
🇯🇵 User from Japan
I cooked them from the start in bite-size pieces, then poured the marinade into the same frying pan and simmered it briefly. The flavor soaked in really well, they turned out tender, and everyone raved about them!
🇯🇵 User from Japan
The sauce was absolutely delicious!! I coated karaage-cut chicken well with potato starch, pan-fried it, and poured the sauce over it. I also added eggplant that I had pan-fried the same way, and it went perfectly together 🍆✨️ The flavor was nice and bold, so it was great with rice, and my husband even went back for seconds!
🇯🇵 User from Japan
It was delicious. I used 430 g of chicken thighs. I cut the chicken thighs into bite-size pieces and simmered them briefly in the marinade. Since the seasonings would be simmered, I used a little less than the recipe called for. I tasted it at the end to check the strength of the flavor.
