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Sautéed Chicken With Sudachi Citrus And Shio-koji Recipe

Sautéed Chicken with Sudachi Citrus and Shio-koji Recipe
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Serving : 1
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Prepare the ingredients before making Sautéed Chicken with Sudachi Citrus and Shio-koji in your home. Then, follow these steps below to serve Sautéed Chicken with Sudachi Citrus and Shio-koji for your family or friends.

Ingredients: Sautéed Chicken with Sudachi Citrus and Shio-koji

  • 1 Chicken thigh
  • 1 tbsp Shio-koji
  • 2 to 3 Sudachi citrus
  • 1 tsp Vegetable oil

How to Make Sautéed Chicken with Sudachi Citrus and Shio-koji

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Sautéed Chicken with Sudachi Citrus and Shio-koji in your home by yourself.

    Step 1
  • Wash the sudachi and slice thinly. Remove the excess fat from the chicken. Pound with a rolling pin until half its original thickness.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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).
  • Step 5
  • 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.
  • Step 6
  • When the edge of the meat has started to change its colour, turn it over. Add the sudachi slices and cover with a lid.
  • Step 7
  • 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.
  • Step 8
  • Slice the meat and plate.
  • Step 9
  • 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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