Sake Kasu Chicken Thighs
Equipment
- 1 Small Bowl for Mixing
- 1 Fork for Mixing
- 1 Storage Container
- 1 Large Fry Pan
- 1 Tongs
Ingredients
- 2 ea Chicken Thighs Bone In and Skin On
- 1/3 Cup Sake Kasu Fresh prefered
- 2 tbsp Sake or Water
- 2 tbsp Light Soy Sauce
- 2 tbsp Olive Oil
Instructions
- Mix together your Kasu, Light Soy Sauce, and just enough Sake or water to make a thick spreadable paste. How much Sake or water you need depends on your Kasu.
- Score your chicken thighs skin so that the marinade can penetrate to the meat below it.
- Spread half your marinade on one side. Move the chicken thighs to a bowl or covered container and place them marinade side down, Spread the remaining marinade on the other side so that both sides are fully covered.
- Marinate for at least 4 hours.
- Heat a large skillet over medium heat and add olive oil. Once hot add chicken thighs skin side down, and cook for 10 minutes. Flip chicken thighs and cook for another 7-10 minutes or until chicken is cooked through. The marinade may char a little due to the sugars in the Sake Kasu. Let cool on a cutting board for a few minutes. Slice meat off of the bone and dispose of bone and chicken skin.
- Serve with Rice, Miso Soup, and Pickled Veggies.