If you like strong – bold – full of flavor – thick sauces….
This is for you!
Original Recipe from COOKPAD (and then I changed some things!)
Depending how many chicken thighs you are using – I think the sauce could be for 6 thighs (Yup! I had leftover sauce)
- Chicken Thighs -I used 4 pieces
- Garlic -6 cloves
- Onion – 1/2
- Salt -to taste
- Pepper -to taste
- Cooking Sake – 4 tablespoon
*Cooking Sake – 3 tablespoon
*Butter – 3 tablespoon
*Soy Sauce – 3 tablespoon
- Marinate chicken the with 4 tablespoon of sake (I like to marinate for at least an hour)
- Finely chop the garlic and onion.
- Slice away any yellow-coloured meat to prevent the meat from shrinking. Season each side with salt and pepper.
- Put the meat skin-down in the pan, cover with a lid and cook for 3-5 minutes until browned.
- Once the skin-side is browned and crispy, turn the meat over and cook the other side for 3-5 minutes until browned as well. Once cooked, put aside on plate.
- Add the garlic and onion from step 2 to the pan along with the cooking sake (3 tablespoon), cover with a lid and steam cook for 5 minutes.
- Add the ingredients marked with * to the pan with the garlic and onion -bring to the boil to make the sauce.
- Grind up all the ingredients with a hand blender to make it more sauce like!
- Pour the sauce over the chicken to finish OR serve it as a side sauce 🙂
I’m always looking for home made sauces that you can serve on the side. Personally, this sauce is so strong in flavor that I didn’t use very much on my chicken when eating with rice. My husband on the other hand LOVES thick sauces, so he was just slathering it on like MAD. So it’s a good choice for us to serve the sauce on the side 😉 Have a look at the original recipe and mine. I added onion and the whole hand blending . I also didn’t put the garlic on top of the chicken when it was cooking because I was afraid they would get stuck on the chicken and make a mess when trying to put aside for the sauce. Enjoy!