RECIPE: Crispy Sauteed Ume Chicken with Rakkyo Sauce
This crispy sauteed chicken is full of subtly sweet and tangy flavor thanks to its unique ume vinegar marinade. Topped with a refreshing rakkyo (Japanese scallion) sauce, this easy entree pairs perfectly with a bowl of warm rice.
Servings: 2
Ingredients:
Crispy Sauteed Ume Chicken
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200g chicken breast (or your favorite meat)
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2 Tbsp Honey Ume Vinegar (use 1 Tbsp of vinegar per 100g meat if increasing amounts)
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Pinch of salt
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1 Tbsp olive oil (for cooking)
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¼ tsp grated garlic
Rakkyo Sauce
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40g (~⅓ cup) Sweet Vinegar Pickled Rakkyo (Japanese Scallion) (finely chopped)
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1 Tbsp Sweet Vinegar Pickled Rakkyo (Japanese Scallion) pickling liquid
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1 Tbsp Honey Ume Vinegar
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1½ Tbsp olive oil
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1 tsp salt
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Black pepper (to taste)
Instructions:
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In a bowl, season the chicken breast with Honey Ume Vinegar and sprinkle with salt. Cover with plastic wrap and marinate in the fridge overnight.
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Heat 2 Tbsp olive oil in a frying pan over low heat. Add garlic and cook until aromatic. Increase heat to medium and add the marinated chicken.
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Cook chicken for 7-8 mins (skin side down) while pressing down firmly with a spatula to create a crispy exterior. After that side is browned and crispy, flip the chicken and cook through. If the garlic starts to burn, scoop it on top of the chicken and away from the heat.
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Flip once more to finish browning, remove from the pan, and slice into bite-sized pieces.
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To make the rakkyo sauce, combine the listed ingredients in a small bowl and mix well.
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Top the sliced chicken with rakkyo sauce and enjoy!