Crispy Chicken Thighs with Ginger and Ponzu
Golden, crispy pieces of fried chicken on a bed of julienned lettuce, onion and carrot salad and a fragrant sauce of ginger and Ponzu. A lovely, light meal for any day of the week.
- Preparation Time15 mins
- Cooking Time15 mins
Nutrition per serving
- Energy318 Kcals
- 100 ml Kikkoman Ponzu Soy Sauce
- 30g leeks
- 5-6 chives
- 10g fresh ginger root
- 1 tsp sesame seeds
- 1/2 tsp sesame seed oil
- 4 boneless chicken thighs with skin on
- 1/2 iceberg lettuce
- 1 small carrot
- 1 small red onion
Finely chop the leek, ginger and chives. Toast the sesame seeds in a frying pan without oil. Then add the oil, Ponzu Sauce, chives and ginger.
Season the chicken thighs with salt and pepper. Then fry them, skin side down, in a non-stick pan for approximately 10 minutes without any oil or fat. Use kitchen roll to remove any surplus frying fat from the pan and continue frying for another 2-3 minutes until the skin is crispy.
Trim and wash the iceberg lettuce. Peel the carrot and onion. Cut everything into very fine strips and arrange on plates. Put the chicken on top, drizzle with the Ginger & Ponzu sauce and add a coriander garnish if you like.