Stir-fried Chicken Thigh and Onion in Sweet and Sour Sauce

 

Ingredients

・Chicken thigh…1 piece (approx. 300g)

・Onion…1

・Salt…2 pinches

・Black pepper…To taste

・Potato starch…2 tsp

・Vegetable oil…2 tsp

A

・Vinegar…1 1/3 to 2 tbsp (adjust to taste)

・Soy sauce…1 1/3 tbsp

・Sake…1 1/3 tbsp

・Sugar…1 tbsp

・Grated ginger…2 tsp

Instructions

1. Cut the onion into 12 wedges.

※Cutting the onion in half vertically and then into 6 wedges each (like slicing an apple) helps maintain its texture during stir-frying.

2. Mix the seasonings listed in A together.

※Increase the vinegar to 2 tbsp if you prefer a stronger tang.

※You can also substitute grated garlic for the grated ginger if you prefer.

3. Cut the chicken thigh into bite-sized pieces, roughly 3cm cubes. Sprinkle with salt and black pepper, then coat evenly with potato starch.

※Seasoning beforehand, even with a small amount, enhances the chicken's natural flavor.

※Coating with potato starch keeps the chicken thigh tender and juicy, and naturally thickens the sweet and sour sauce.

4. Add vegetable oil to a non-stick frying pan and arrange the chicken thighs with the skin side facing down. Start on high heat; once you hear a sizzling sound, reduce to medium-high heat and cook for about 2 minutes and 30 seconds. Once browned, flip the chicken over and cook over medium heat for about 2 minutes.

5. Add the onion and stir-fry over high heat for about 2 minutes. Pour in the sweet and sour sauce from step 2 and stir everything together. Once the sauce thickens slightly and coats the chicken well, it is ready to serve.