This easy chicken can be marinated ahead of time, allowing you to pan-fry and serve it in a matter of minutes. Using mayonnaise in a marinade might sound odd at first, but it works well without being cloying. After being pan-fried, the mayonnaise loses its creaminess, reverting to oil and egg proteins, which helps to keep the chicken moist while giving the shichimi togarashi a surface to adhere to.
Makes 4 servings
- 2 tbsp Japanese mayonnaise
- 2 tbsp soy sauce
- 1 packed tbsp kokuto (Okinawa black sugar) powder
- ½ tsp shichimi togarashi, plus more for garnish
- 500g boneless skin-on chicken thighs (cut into bite-size pieces)
- 1 scallion chopped for garnish
- Whisk the mayonnaise, soy sauce, kokuto, and shichimi togarashi together in a bowl until combined.
- Add the chicken and stir to coat evenly. Let this marinate for at least an hour or up to 24 hours.
- When you're ready to cook the chicken, arrange the pieces skin-side down on a frying pan. Put the pan over medium-low heat and gently fry the skin side until it has rendered out most of its fat and is nice and brown.
- Flip the chicken over and brown the second side. Check a large piece of chicken for doneness by cutting it in half or using an instant-read thermometer.
- When the chicken is cooked, plate it up and sprinkle on more shichimi togarashi to taste and garnish with scallions.