Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry

Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry

The combination of garlic, pickled plum, and mayonnaise is exquisite! This dish is just right for those times that you're craving a hearty meal.

Ingredients: 2 servings

Chicken thigh
250 g
Garlic (minced)
1 clove
Green onion or scallion
to taste (I recommend a generous amount♬)
Cake flour
2 tablespoons
1 1/2 tablespoons
Cooking sake
1 tablespoon
Garlic (grated)
1/2 tablespoons


1. Chop the green onion into small slices and set aside.
2. Remove the seeds from the umeboshi pickled plum and mince. Mix with the grated garlic.
3. Put Step 2 into a bowl and add the flour, mayonnaise, and sake and mix together.
4. Place the chicken into the Step 3 marinade and coat as much as possible.
5. Heat some oil in a frying pan and sauté the minced garlic until fragrant.
6. Place the chicken in the pan with the skin side down and cook on medium heat until browned. Pour the marinade left in the bowl on top.
7. Once both sides are nicely browned, remove from the frying pan and cut into bite-sized pieces. Top with an abundant amount of green onion and it's all done!
8. I tried cutting the chicken before frying. I covered it with lots of green onion so you can't really see the meat. They cook faster when cut up, so there's no need to worry about the center being raw.
9. It's also tasty if you scatter on some shiso leaves.
10. It also came out good with chicken breasts. I topped them with bonito flakes in the photo.

Story Behind this Recipe

I wanted to create a chicken recipe that isn't too heavy or greasy so I can have lots of it.