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This chicken ponzu recipe is an adaptation of a Japanese chicken ponzu stir fry that loosely incorporates aspects of the classic hot and sour Thai chicken salad, larb (laab gai). The result is a delicious, quick and easy sophisticated starter or side dish simple to use chopsticks with a scoff.
Simple, yet bold
Ponzu chicken is a variation on a theme of chicken. It is nicely seasoned and simply cooked, served with a simple yet bold and flavoursome dressing prevalent in Asian cuisines. This punchy chicken ponzu can be served hot or cold as a starter, snack or part of a larger banquet-style dinner.
Ponzu itself is a thin dipping sauce/dressing made with soy and sweetened rice vinegar with umami-flavoured aromatics finished with a hit of citrus. In Japan, the citrus fruits used are more exotic and range from yuzu, an ever-increasing in popularity grapefruit-esque fruit with overtones of clementine, to sudachi, a lime-like fruit with a very zesty, bitter orange flavour and Kabosu and daida which are also varieties of citrussy bitter oranges. The citrus fruits that are traditionally used are generally native to certain prefectures in Japan and difficult to procure elsewhere. Without these ingredients however, lemon, lime, bergamot and grapefruit can be used for just as an authentic taste, and to be fair a little perhaps more suitable for Western tastes.
Our chicken ponzu - a fresh take on the classic chicken larb
The aromatic ingredients of ginger, garlic, bonito and kombu add a depth of flavour and complexity to a traditional ponzu sauce, however, to make a quick and easier-to-prepare ponzu sauce we’ve gone down the route of omitting some of the aromatics simply because, as this dish is also inspired by a Thai chicken larb (laab gai) we have some added chilli, herbs and shallot with the meat which adds another flavour dimension which just makes the addition of all the other ingredients a bit more fussy to prepare. The ginger, garlic, kombu and bonito would also need to be infused into the sauce which takes time. In effect, this dressing without all the traditional ingredients has all the flavour profile it needs to satisfy the palate with no cooking. There is a rich saltiness from the soy sauce, sweetness and sourness provided by mirin and rice wine vinegar, and a zestiness brought by a squeeze of yuzu, or lemon or lime if this isn’t available. One final overtone which works really well is an ingredient borrowed from a classic dumpling dipping sauce in the form of a little drizzle of sesame oil which we feel brings it all together.
The inspiration for the Thai chicken larb (laab gai) in this dish doesn’t stem solely from its signature spicy fish sauce and lime dressing. Instead, it comes from its use of specific ingredients and the concept of serving it as a vibrant, cold salad, with small pieces of chicken mixed with fragrant herbs and spices for a punchy, refreshing flavour. Laab in northern Thai translates literally as “to mince” so ground chicken is often used, but as we have put a Japanese spin on this using ponzu, we would like to present the dish so that it can be enjoyed with chopsticks and not a spoon as it would be in Thailand, therefore we have opted to use small thin slices of chicken rather than mince but either form can be used dependent on how you would like to eat it.
Versatile serving ideas
Considering the inspiration of the dish, it is actually unique in its own right. It is nicely served with some rice and we would recommend either a side of sushi rice or some Thai sticky rice if you want this as a more substantial meal. Otherwise, it is great as a small dish.
How to make chicken ponzu
For the chicken, we start by marinating very thinly sliced chicken thighs in very Chinese way with Shaoxing wine and salt and pepper seasoning. After about 30 minutes the subtle flavours penetrate and tenderise the meat. Make sure you use thigh fillets which have this wonderful texture rather than chicken breasts which run the risk of becoming too dry. We then fry them in olive oil along with the marinade on a low heat which is important, this way the chicken fries and poaches at the same time and remain very soft and succulent, not too dissimilar to the texture of confit chicken but prepared more quickly.
Whilst the chicken is gently cooking, combine some rice wine vinegar and mirin with a touch of dark soy sauce, yuzu and a touch of sesame oil in a large bowl. If yuzu isn’t available, then use either a squeeze of fresh lemon or lime juice. For an added texture, and running with our larb inspiration, we add sliced banana shallots, chopped red chilli (you can go hot with birds eye chilli or less hot with a mild red chilli such as carmen Italian sweet peppers) with a handful of chopped fresh coriander/cilantro and mint. If you have toasted rice powder which is a key ingredient in chicken larb this is a nice addition which adds another crunch. If this isn’t available, use a scattering of black sesame seeds or a dusting of shichimi togarashi with its chilli and sesame seeds to add another layer of texture.
Once the chicken is cooked through, simply remove the slices from the pan using tongs or pour the contents through a sieve to remove the excess liquid and place into the bowl to toss with the shallots, chilli, herbs and dressing. If you like this hot then serve straight away but it is equally as delicious served cold with the rice of your choice. Garnish with a wedge of lime and some more coriander and mint and enjoy.
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Chicken Ponzu Recipe
Ingredients
- 340 g of fresh chicken thighs
- 50 ml of Shaoxing wine
- 2 teaspoon of chinese salt and pepper seasoning
- 2-3 banana shallots finely sliced
- 1 red chilli finely chopped
- 15 g of fresh chopped coriander/cilantro and mint
- Lime wedges to garnish
Ponzu dressing
- 80 ml of rice wine vinegar
- 1 teaspoon of mirin
- 1 ½ tablespoon of soy sauce
- 1 ½ teaspoon of yuzu or lime juice
- ½ a teaspoon of sesame oil
Instructions
- Flatten out the chicken thighs and cut into small thin slices. Place the chicken pieces in a mixing bowl and coat with the salt and pepper seasoning. Add the Shaoxing wine and place into the fridge to marinade for 30 minutes.
- Combine the ponzu dressing together in a small bowl and set aside along with the sliced shallots, chilli, coriander, mint and sesame seeds (or toasted rice powder / togarashi)
- Add a drizzle of olive oil to a large frying pan and bring to a low heat. Add the chicken slices along with the marinade and gently fry/ poach for 8-10 minutes until cooked through.
- Pour the contents through a sieve or colander to remove the excess liquid. Place the chicken into a clean mixing bowl and add the shallots, chopped chilli, coriander and mint, sesame seeds and ponzu sauce and thoroughly mix all the ingredients together.
- Garnish with a wedge of lime and serve straight away for a hot dish or let it cool for a cold salad.
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