serves
4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
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Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 tbsp vegetable oil
- 6 chicken thigh cutlets, skin-on
- ½ cup (125 ml) soy sauce
- ½ cup sugar
- ¼ cup (60 ml) rice vinegar
- 3 garlic cloves, crushed
- 2 cm x 3 cm piece ginger, sliced
- ½ cup (125 ml) water
- 3 spring onions, finely sliced
- 1 tbsp toasted sesame seeds
Instructions
1. Heat the vegetable oil in a large, heavy-based frying pan over medium heat. Add the chicken cutlets, skin-side down and allow to cook, undisturbed, for 8 minutes, or until well-browned. Flip the chicken and brown on the second side.
2. Add the soy sauce, sugar, rice vinegar, garlic, ginger and water to the pan and bring to a simmer, stirring to dissolve the sugar. Spoon the sauce over the chicken, then cover and simmer for 10 minutes, or until the chicken is cooked through.
3. Using tongs, transfer the chicken cutlets to a serving plate and keep warm, then bring the sauce in the pan to the boil. Simmer for 10 – 15 minutes, or until thick enough to coat a spoon. Spoon the sauce over the chicken. Sprinkle with the sliced spring onion and toasted sesame seeds.
Thanks to Lee Kum Kee
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fraction of the Cost
