Chicken Ponzu Recipe
A vibrant chicken ponzu recipe that fuses Japanese stir-fry techniques with Thai-inspired flavours. Zesty, bold, and perfect for sharing!
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.