Mouthwatering Ponzu Chicken

How to Make

• Step 1: Place the chicken thighs on a chopping board with the skin side facing down. Using kitchen shears or sharp knife, slice incisions in the thickest parts of the meat (DO NOT cut all the way through). These incisions will make flaps, pull them outwards to flatten the chicken. (While using your shears/knife cut out any sinew, extra fat or tendons.)

• Step 2: Turn the chicken over and stretch the skin so it is wrapped over the edges.

• Step 3: Cover the meat side with plastic wrap and place the chicken in a container with the skin side facing up. Pat the surface of the skin dry with kitchen paper and store the chicken in the fridge uncovered for about 30 minutes to dry it out. (Make sure the chicken isn't touching any other items in your fridge to avoid cross contamination.)

• Step 4: Take a large pan and add oil while it's still cold. Swirl it around to coat the bottom. Place the chicken in the cold pan with the skin side down and sprinkle with salt and pepper, to taste.

• Step 5: Place a piece of foil over the top.

• Step 6: To a pot that is small enough to fit in the frying pan, fill it half way up with water and place it on top of the foil. This will act as a weight and help the chicken skin become extra crispy (a tea or coffee kettle filled with water works too as a weight).

• Step 7: Place the pan on the stove and set the heat to medium-low. Once you start to hear sizzling, set a timer for 10 minutes.

• Step 8: After 10 minutes have passed, remove the pot of water and foil. Baste the top of the chicken with oil from the pan for 2-3 minutes.

• Step 9: Flip the chicken over and fry on the other side for 1-2 minutes.

• Step 10: Transfer the chicken to a chopping board and leave to rest until serving time.

• Step 11: In the same pan, sauté the Bok Choy and mushrooms in the chicken juices for a few minutes with a pinch of salt and pepper. (If you feel the pan is too oily, wipe it with kitchen paper first.) Once cooked, remove from the heat.

• Step 12: Take a small saucepan and add the ponzu, mirin, sake, light brown sugar and honey. Mix well and bring to a boil over a medium heat. Allow it to bubble for 1-2 minutes.

• Step 13: Reduce the heat to low and mix 1 tbsp cold water and 1 tsp potato starch in a small bowl to make a slurry. Pour the slurry into the ponzu sauce and mix. Simmer until thickened slightly and then remove from the heat.

• Step 14: Cut the chicken into strips and plate up with 2 portions cooked rice and vegetables.

• Step 15: Drizzle the ponzu sauce over the chicken and vegetables, and enjoy!