Name: Salt-Marinated Garlic Chicken
Cuisine: 和食
Ingredients: 2 chicken thighs (approx. 600g); Garnish vegetables, to taste; Sugar, a pinch on each side (approx. 3g total); Salt, a pinch on each side (approx. 3g total); Black pepper, to taste; Chicken bouillon powder, 2 tsp (approx. 4g); Sake, 2 tbsp (approx. 30ml); Sesame oil, 2 tsp (approx. 10ml); Garlic (grated), 1 clove (approx. 13g); Cooking oil (for frying), 1/2 tbsp (approx. 7.5ml)

About "Salt-Marinated Garlic Chicken"

This garlic-flavored pan-seared chicken uses two chicken thighs. Rubbing sugar and salt into the meat first locks in moisture, resulting in an incredibly tender and moist texture. After marinating for 30 minutes in a mixture featuring freshly grated garlic, the chicken is cooked in a skillet using a medium-heat cold start. Combining pan-searing with steam-cooking ensures a crispy skin on the outside and juicy meat on the inside.

Introduction to プロが教える家庭料理　papa′s cooking →

Tips for Making "Salt-Marinated Garlic Chicken"

Prep
- Feel for any remaining bones, and remove the yellow fat under the skin and excess skin to reduce gamey odors and cut calories.
Prep
- Tap the thickest parts of the meat with the tip of your knife to break down fibers and even out the thickness for uniform cooking and better flavor absorption.
Seasoning
- Sprinkling sugar on both sides before the salt locks in moisture, ensuring a tender and moist finish.
Seasoning
- Using freshly grated garlic provides a much bolder, punchier flavor and aroma than pre-packaged garlic paste.
Marinating
- After seasoning with sugar, salt, and black pepper for 5 minutes, massage in the remaining seasonings and fresh garlic, then marinate in the fridge for 30 minutes.
Heat Control
- Using a 'cold start'—placing the chicken skin-side down in the oiled skillet before turning on the heat—prevents the skin from shrinking rapidly.
Heat Control
- Cook on medium heat throughout to prevent burning. Press down with a spatula at the start to stretch the skin for an even, crispy sear.
Heat Control
- Steam-cook covered for 2 minutes, flip and steam-cook for 3 minutes (swapping positions halfway), then finish by searing skin-side down for 1 minute.
Finishing
- Coat the chicken in the savory pan juices, and top with extra black pepper after plating to elevate the aroma.

Ingredients for "Salt-Marinated Garlic Chicken"

10 items

* Tap ingredient names to find on Amazon

2chicken thighs (approx. 600g)
Garnishvegetables, to taste
Sugar,a pinch on each side (approx. 3g total)
Salt,a pinch on each side (approx. 3g total)
Blackpepper, to taste
Chickenbouillon powder, 2 tsp (approx. 4g)
Sake,2 tbsp (approx. 30ml)
Sesameoil, 2 tsp (approx. 10ml)
Garlic(grated), 1 clove (approx. 13g)
Cookingoil (for frying), 1/2 tbsp (approx. 7.5ml)

How to Make "Salt-Marinated Garlic Chicken"

1
Feel the chicken thighs with your hands to check for any remaining bones. Remove any yellow fat under the skin and trim off excess skin.
2
Using the tip of your knife, lightly tap and pierce the thickest parts of the meat to flatten it and ensure an even thickness.
3
Evenly sprinkle a pinch of sugar and a pinch of salt on both sides of the chicken, then season with black pepper to taste. Lightly pat the meat to press the seasonings in, and let it sit for about 5 minutes.
4
Place the chicken in a bowl and add the chicken bouillon powder, sake, and sesame oil. Grate the fresh garlic directly into the bowl, then massage everything together by hand until the chicken is thoroughly coated.
5
Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
6
Drizzle oil in a skillet and place the chicken thighs skin-side down before turning on the heat (cold start). Turn the heat to medium.
7
At the start of cooking, press down on the chicken with a spatula to stretch out the skin as it sears. Once the skin settles after about 2 minutes, cover with a lid and steam-cook for 2 minutes.
8
Remove the lid, flip the chicken (confirming the skin is a beautiful golden brown), cover again, and steam-cook for another 3 minutes. Swap the positions of the chicken pieces in the skillet halfway through (around 1.5 minutes) to ensure even heat distribution.
9
Remove the lid, flip the chicken skin-side down once more, and cook for about 1.5 minutes to make the skin extra crispy.
10
Coat the chicken with the juices and sauce left in the skillet, then transfer to a serving plate. Top with extra black pepper to taste and serve.

Detailed Commentary on "Salt-Marinated Garlic Chicken"

* Content organized by topics from the video.

Prep & Calorie-Cutting Tips for Chicken Thighs

We start by prepping the chicken thighs (2 pieces, approx. 600g). First, feel the meat carefully with your hands to check for any small bones that might have been left behind during butchering. (There were none this time.) Next, handle the excess fat and skin. The yellow fat under the skin can cause an unpleasant odor, so trim it off carefully if you prefer. Simply cutting away the excess skin hanging off the edges also significantly reduces unnecessary calories. Taking the time for this meticulous prep elevates the final flavor, making it both delicious and lighter on calories.

Tenderizing for Even Cooking

Once prepped, we work on the thicker parts of the chicken. Because chicken thighs vary in thickness, cooking them as-is can lead to uneven heat distribution. To fix this, use the tip of your knife to lightly tap and pierce the thickest sections. Breaking down the meat fibers and evening out the thickness ensures the chicken cooks uniformly. This simple step greatly reduces the risk of undercooking and helps the seasonings penetrate deeper. Don't be afraid to tap it thoroughly; it will still look beautiful once cooked.

The Secret to Ultra-Moist Chicken

After prepping and tenderizing, it's time to season. The key secret here is applying sugar before the salt. Sprinkle a pinch of sugar (approx. 1.5g) evenly on both sides of each thigh. Sugar acts as a natural humectant, locking in moisture to keep the chicken incredibly tender and moist when cooked. Next, apply a pinch of salt (approx. 1.5g) to both sides of each piece in the same way, and season with freshly ground black pepper to taste. Lightly pat the seasonings into the meat, transfer to a bowl, and let it sit for 5 minutes to allow the flavors to penetrate.

Flavor Boost: Garlic Marinade

After 5 minutes, we add the high-energy marinade. Add chicken bouillon powder (2 tsp, approx. 4g), sake (2 tbsp, approx. 30ml), and sesame oil (2 tsp, approx. 10ml) to the bowl. Next, grate a fresh clove of garlic (approx. 13g) directly into the bowl for that signature punch. While garlic paste from a tube works in a pinch, using fresh garlic is highly recommended for the ultimate bold, aromatic flavor. Massage the seasonings and garlic thoroughly into the meat by hand, then cover and marinate in the refrigerator for 30 minutes to let the flavors meld.

The Cold-Start Method for Crispy Skin

Now, we cook. Drizzle oil (1/2 tbsp, approx. 7.5ml) into a skillet and arrange the chicken thighs skin-side down before turning on the heat. This 'cold start' method prevents the skin from shrinking rapidly. Once the chicken is in, turn the heat to medium—avoid high heat as it will burn the garlic easily. At the start of cooking, press down firmly with a spatula to stretch out the skin so it sears evenly. After about 2 minutes, once the skin has settled, cover with a lid and steam-cook for 2 minutes.

Steam-Cooking and Serving

Remove the lid and flip the chicken to reveal a gorgeous golden-brown skin. Cover again and steam-cook for another 3 minutes. About halfway through (at 1.5 minutes), swap the positions of the chicken pieces in the skillet to ensure even cooking. Once done, remove the lid and flip the chicken skin-side down one last time for about 1 minute to crisp up the skin. Coat the chicken in the flavorful pan juices, ensuring the meat side absorbs the savory sauce. Plate the chicken and top with extra black pepper to taste. When you slice into it, you'll find incredibly tender, plump meat bursting with rich juices.

About プロが教える家庭料理　papa′s cooking

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール