Kuwayaki Tori chicken recipe


600 g chicken thigh
2 negi (spring onion)
Potato starch for coating
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
2 tsp sugar


Remove the excess skin and fat from the chicken but skin on the thighs

Gently poke both sides with a fork and cut into bite-size pieces, Also cut the onion into bite side pieces about 1/2 inch into bite size pieces.

Mix together the sauce ingredients

Coat the chicken with starch

Heat a frying pan to medium-high and add a tablespoon of vegetable oil

Add the chicken and onion cook on both sides, 3-4 minutes per side. Make sure to cook the chicken all the way

Remove chicken and onions and wipe the pan with a paper towel to get rid of the excess oil. Return everything to the pan and add the sauce, tossing to coat. Simmer until glazed, about 30 seconds. Serve and enjoy!


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