Garlic Onion Chicken
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
332 kcal
-
Course
Main Course
-
Cuisine
Japanese
Garlic Onion Chicken
Description
The recipe centers on marinating chicken thighs with a blend of grated onion and sliced garlic, combined with sake, mirin, and soy sauce. The grated onion retains some juice, intensifying the marinade's flavor and ensuring the chicken absorbs a rich taste. Before cooking, the chicken skin is pricked to allow better marinade penetration. Cooking in a pan with neutral oil over medium heat helps render the skin crispy while maintaining the juiciness of the meat. This method yields chicken with a deeper flavor profile from the onion-garlic marinade and a nicely browned exterior.
This chicken pairs well with steamed rice or vegetables to balance its savory and slightly sweet notes. The sauce components can also be spooned over the cooked chicken or served alongside as a dipping sauce.
Ingredients
- 4 chicken thighs boneless, skin-on
- ½ tsp kosher salt Diamond Crystal brand
- ½ tsp black pepper freshly ground
- 1 Tbsp neutral oil
For the Garlic Onion Sauce
- ½ onion (5.3 oz, 150 g; don‘t cut off root & stem/basal plate)
- 4 cloves garlic
- 4 Tbsp sake
- 2 Tbsp mirin
- 3 Tbsp soy sauce
Instructions
- Gather all the ingredients.
- Slice 4 cloves garlic and put them in a large container or bowl (I used an 8 x 8 inch or 20 x 20 cm baking dish).
- Peel ½ onion but don‘t cut off the root section as it‘s easier to grate when the layer is connected. Using a grater (my favorite is this one), grate as much as you can, keeping the juice (I left 30% of it—it’s hard to grate everything).
- To the garlic, add the grated onion with juice, 4 Tbsp sake, and 2 Tbsp mirin.
- Add 3 Tbsp soy sauce and mix it all together.
- With a fork, prick the skin of 4 boneless, skin-on chicken thighs. This will help absorb the marinade.
- Season the chicken with half of the ½ tsp Diamond Crystal kosher salt and half of the ½ tsp freshly ground black pepper on the skin side.
- Season the other side with the remaining salt and freshly ground black pepper.
- Add the chicken and keep in the refrigerator for 20–30 minutes to marinate.
- In a non-stick frying pan, heat 1 Tbsp neutral oil on medium heat. When the pan is hot, add the chicken, skin side down. Make sure to leave the marinade behind; the sauce will burn quickly, so do not add at this time.
- Be sure to add all the garlic.
- Pan-fry the chicken until the skin side is nicely golden brown, about 3 minutes. Do not flip until then.
- After you flip over the chicken, lower the heat to medium low. Put the lid on, leaving slightly ajar, and cook for 6–7 minutes.
- Remove the lid and see if the chicken is cooked through (the internal temperature should be 165ºF or 74ºC). If the chicken is done, wipe off the excess oil with a paper towel. Then, add the reserved marinade into the pan.
- Simmer on medium-low heat for 2–3 minutes. Use a spoon to coat the chicken with the pan sauce.
- When the sauce has been reduced and thickens slightly, turn off the heat. Serve the chicken on a plate and pour the sauce over. Serve immediately.
To Store
- You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3–4 days or in the freezer for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 733mg | 31% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
