Ginger Karashi Chicken
Tangy, sweet, a little hot - these are packed with flavour and surprisingly healthy. They also show how versatile and easy to love Japanese ingredients can be.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g boneless skinless chicken thighs
- 1 tsp karashi mustard powder
- 1 tsp water
- 2 tbsp ginger juice (see note)
- 1/2 tsp salt
- black pepper (freshly ground, to taste)
- 1.5 tsp vegetable oil (or other neutral cooking oil)
- 2 tbsp mirin
- 1/4 cup rice vinegar
- 1 tbsp sake
Instructions
- 1
Trim the thighs of fat and any small bone fragments. Cut the cleaned thighs into 2 or 3 equally-sized pieces. Season the meant with salt and pepper and set aside.
- 2
Mix karashi powder, water, and ginger juice into a thin sauce. Toss the the chicken in the sauce and set aside to marinate for 20-30 minutes.
- 3
While the chicken marinates, combine the mirin, rice vinegar, and sake, and set aside.
- 4
Heat the oil over medium-high in a large pan, then add the chicken flat-side down and sear until browned and easily released from the pan (about 2-3 minutes). Turn and sear the other side until browned (about 2 minutes).
- 5
Reduce the heat to medium and add the liquids (mirin, sake, and rice vinegar) to the pan. Cook until the chicken is done and the sauce has been reduced to a thick glaze (about 4-5 minutes). Spoon some sauce over the chicken during cooking. Remove the chicken and serve as an appetizer, or over a rice or noodle dish (like Diversivore's Japanese lemon-herb risotto!).