Easiest Way to Prepare Yummy Sautéed Chicken with Sudachi Citrus and Shio-koji

Sallie Webster
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Easiest Way to Prepare Yummy Sautéed Chicken with Sudachi Citrus and Shio-koji
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Easiest Way to Prepare Yummy Sautéed Chicken with Sudachi Citrus and Shio-koji Delicious, fresh and tasty.

Sautéed Chicken with Sudachi Citrus and Shio-koji. I decided to combine the two to marinate the chicken. I make the chicken thinner by pounding. See recipes for Grilled Shio Koji Chicken too..

Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji!

Crunchy, tender and flavorful, this is one of my favorite chicken recipes.

Recently I shared one of my favorite recipe Braised Herb Chicken, that I make with this amazing condiment, Shio Koji.

You can cook Sautéed Chicken with Sudachi Citrus and Shio-koji using 4 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sautéed Chicken with Sudachi Citrus and Shio-koji

  1. It’s 1 of Chicken thigh.

  2. It’s 1 tbsp of Shio-koji.

  3. Prepare 2 of to 3 Sudachi citrus.

  4. Prepare 1 tsp of Vegetable oil.

Today I used the same condiment to make Chicken Karaage.

Chicken is quickly sautéed first, then steam-fried together with vegetables in Fukkura-san.

Shio-koji marinated chicken has extra rich flavor with succulent texture.

Drizzle some soy sauce and squeeze a generous amount of lemon as soon as the heat is turned off and the donabe is brought to the table, so they will sizzle with the residual heat.

Sautéed Chicken with Sudachi Citrus and Shio-koji instructions

  1. Wash the sudachi and slice thinly. Remove the excess fat from the chicken. Pound with a rolling pin until half its original thickness..

  2. Line your chopping board with cling film. Place half of the sudachi slices on top. Drizzle half of the shio-koji and arrange the chicken on top..

  3. Smear the rest of shio-koji over the other side of the chicken and arrange the rest of sudachi slices on top. Wrap the chicken with cling film and put into a resealable plastic bag..

  4. Leave to sit in the fridge for 2 to 3 days (take it out of the fridge 10 to 15 minutes before cooking and return to room temperature)..

  5. Rinse off the shio-koji from the surface of the chicken and pat dry. Heat oil in a frying pan and place the chicken with the skin side down. Fry over low heat..

  6. When the edge of the meat has started to change its colour, turn it over. Add the sudachi slices and cover with a lid..

  7. After 2 to 3 minutes of steam-roasting, uncover and turn off the heat. Leave to rest to allow the meat juices to be absorbed by the meat..

  8. Slice the meat and plate..

  9. I made the marinating time longer to allow the meat to absorb the flavours more. I also rinse the shio-koji off the meat before frying to prevent burning..

While the rice continues to cook, pat the chicken dry with paper towels.

Place in a bowl; add the cornstarch.

Season with salt and pepper; toss to coat.

Add the seasoned chicken and sliced carrots in an even layer.

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