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Goes Well with Japanese Rice Wine (Sake) - Crispy Chicken Skin with Ponzu Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Goes Well with Japanese Rice Wine (Sake) - Crispy Chicken Skin with Ponzu Sauce.
Here is the recipe for crispy juicy and delicious chicken skin ponzu sauce. The dish on the menu of Japanese bar (izakaya) can be made easily at home. You can also enjoy it with grated daikon radish or radish sprouts, so please try it out and hope you like it.
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Cook time

30 minutes

Ingredients
2 servings

  • Chicken skin
    200 g
  • Onion
    1/2
  • Water
    as needed
  • (A)Starch
    20 g
  • (A)Salt
    2 three finger pinches
  • (A)Black pepper
    2 three finger pinches
  • Salad oil
    1 tsp
  • Ponzu sauce
    1.5 tbsp
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Slice onion thinly, soak in water for about 15 minutes, and drain off the water.
  2. 2. Cut the chicken skin into bite-sized pieces.
  3. 3. Combine (A) in a bowl and toss well with Step 2.
  4. 4. Heat cooking oil in a pan over high heat, add Step 3, and cook. Once cooked and browned, remove from the heat.
  5. 5. Arrange Step 1 and Step 4 on a plate, sprinkle with young green onions (konegi) and ponzu sauce, and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your taste. When cooking the chicken skin, be careful with the oil splash. In addition, please cook it over high heat to heat well.

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