Japanese-style grilled chicken with green onion at the late-night cafeteria

Cooking Instructions

1. Two whole chicken thighs deboned

   

2. Cut into small pieces of about 3✖️3 cm, marinate for 10 minutes with salt and crushed black pepper

   

3. Chop a green onion into small pieces as shown in the picture and coat the marinated chicken thighs in about 1.5 tablespoons of cornstarch

   

4. To make a sauce: 2 tablespoons mirin

   

5. 2 tablespoons light soy sauce and 1 tablespoon sugar, stir well

   

6. Put oil in a frying pan with the chicken skin side down, spread the chicken thighs and fry over medium heat

   

7. Fry until golden brown, turn over and continue to fry over medium heat for about 1 minute

   

8. Pour over the mixed sauce, cover the pot and simmer for about half a minute

   

9. Turn the lid on the pot, wait for the soup to thicken, and pour in the chopped green onions

   

10. Stir well and you're ready to go