Chicken thigh with sauce

 The crunch of chicken blended with the sweet and sour sauce will be the emphasis of this dish. There must be a reason why Japanese cook books show it so often!

Step 1: Rub salt and rinse well your chicken thighs. I have here 2 thighs that are about 300 grams.

Step 2: Drain your rinsed chicken. Then, mix it well first with 2 tbsp of sake, 1/2 tsp of sugar and 1/4 tsp of salt, then continue mixing with 2 tbsp of potato starch. 

Step 3: Meanwhile, heat your frying pan at high temperature, and add 4 tbsp of sesame oil.

Step 4: When the oil is hot, put chicken thighs in, skin down. Let it be for a few minutes until it becomes dark brown, then turn it over. When the meat is down, take a spoon and scoop boiling oil in the pan and pour over the skin continuously. This technique will make the skin more crunchy. Observe the meat. As soon as it is brown, take the thighs out of the pan, and put them on a rack to drain the oil.

Step 5: Meanwhile, prepare the following sauce: chopped ginger (same size as 1 big clove of garlic), chopped garlic (1 big clove), chopped spring onion (1 stalk), soy sauce (2.5 to 3 tbsp), vinegar (2 tbsp), sugar (2 tbsp) and water (1 tbsp). 

Step 6: Clean the oily pan with kitchen towels. You can leave some little oil to make the sauce. Pour the sauce prepared in Step 5 into it. Wait for bubbles, then turn off the heat. 

Step 7: Cut the chicken thighs into pieces (for easily eating, of course). You can cut it your own way, but remember that if you want too little pieces, you can break up the texture of the skin. After cutting, you dish out the thighs, and lastly pour the whole sauce onto them (see picture).

For garnishing, you can put some green salad leaves around the chicken thighs. If you love spicy, add some fresh chili pepper chopped in the sauce. Enjoy!