00:00I am Udo and today on Statue I'm going to show you how to make crispy and zesty ponzu chicken.
00:06Let's get straight to it.
00:08First, take a boneless chicken thigh with the skin on, turn it over and use scissors to cut the
00:13thicker parts. The purpose here is to flatten the thick parts out and make it the same thickness all
00:19over. If you cut horizontally, kind of at an angle, you can pull out the meat and lay it flat.
00:27You can also use the scissors to cut out the tendons and connective tissues if you like.
00:33I generally use one chicken thigh per person for this dish.
00:37Once that's done, flip it over and pull the skin over the edges.
00:46Then flip it back over and cover the meat with plastic wrap.
00:52Now, flip it over once more and place it in a container. We're leaving the skin exposed so that
00:58it dries out a bit. This will help make it extra crispy.
01:03Place this in the fridge for about 30 minutes and make sure it's not touching any other items in
01:08your fridge. We want to avoid the cross-contamination.
01:12Okay, so it's been 30 minutes, so I'm going to add a generous amount of oil to a cold pan,
01:19about one tablespoon per chicken thigh. Place the chicken thighs with the skin side down.
01:25You can spread the oil around by moving it around the pan like this. Sprinkle the top with salt and
01:33pepper, then cover it with foil. Next, we want to weigh the chicken down. I'm using a large pot
01:41filled halfway with water. You can use whatever you like, just make sure it's stable and feedproof,
01:48preferably a heavy pot or pan. Set the heat to medium-low and hang out near the stove to listen
01:55and fall when it does sizzle. Once you can hear it, set a timer for 10 minutes. Okay, it's been
02:0210 minutes,
02:02so let's remove the weight and the foil. As you can see, the fat has rendered out of chicken skin
02:08and the pan is filled with fat and juices. Use these to baste the top of the meat for 2
02:14-3 minutes.
02:16Finally, let's flip it over and fry it on the other side for 1-2 minutes.
02:27As you can see, it's beautifully golden and crispy on top. After a couple minutes,
02:32transfer it to a wire rack and let it rest until it's time to serve.
02:43Now, I don't want to waste this delicious chicken fat, so I'm going to use it to throw some vegetables
02:48to serve with my chicken. Obviously, this is a bit much, so pour the excess into a heat-proof
02:54container and save it for another dish such as fried rice.
03:00I'm serving my ponzu chicken with pak choi and king oyster mushrooms, but you can use any of your
03:06favourite vegetables. Fry them until softened to your liking and then take them off the heat.
03:14Finally, we're going to make the ponzu sauce. Take a small saucepan and add 90ml of ponzu,
03:212 tablespoons of mirin, 2 tablespoons of sake, 2 teaspoons of sugar, and 1 teaspoon of honey.
03:29Let it boil for 1-2 minutes to burn off the alcohol in sake and mirin.
03:35Ponzu is so sauce-based sauce infused with dash ingredients and citrus like lemon or yuzu.
03:41If you're interested in making your own ponzu, I have a recipe on my blog.
03:46While you wait for it to boil, add 1 teaspoon of potato starch to 1 tablespoon of cold water
03:53and mix them together to make a slurry. Pour this into the ponzu sauce and mix over the heat
03:59until it's thick and glossy. Once it looks like this, take it off the heat and let's serve.
04:05I'm serving my ponzu chicken with rice, so I'm just going to place the vegetables over one side of the
04:10rice,
04:13and then the chicken on the other side. I've cut it into strips so it's easy to eat with chopsticks.
04:22Finally, drizzle generously with the homemade ponzu sauce.
04:34And that's it. Delicious citrusy ponzu chicken with rice and vegetables.
04:40I hope you enjoyed this video. If you want to check out the written recipe, it's on my blog.
04:45The link is in the description. Thanks for watching. Hope to see you next time.
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