Meaty and Juicy! Chicken Thighs with Salt-Leek Sauce

Meaty and Juicy! Chicken Thighs with Salt-Leek Sauce

I tried marinating chicken thighs in salt seasoning before pan-frying, and they became really juicy and tender.
Prepare this chicken with a surprisingly refreshing salty and zesty leek sauce.

Ingredients: 3 to 4 servings

Chicken thighs
2 (about 600 g)
1 tablespoon
1 teaspoon
1/4 teaspoon
Vegetable oil
as needed
For the zesty leek sauce (Recipe ID: 2083377)
The white part of a Japanese leek
about 15 cm
Sesame oil
1 tablespoon
Lemon juice (bottled is fine)
1 tablespoon
1/2 teaspoon
1/2 teaspoon
Coarsely ground black pepper
to taste


1. Prepare the sauce by combining the minced leek, and all the ingredients except for the black pepper.
2. Cut the chicken into bite sized pieces. Put it into a bowl with the sake, sugar and salt, and rub them into the meat.
3. Heat vegetable oil in a frying pan, add the seasoned chicken, cover with a lid and pan fry on both sides.
4. Transfer the chicken to a plate, pour the leek-salt sauce, and sprinkle with coarsely ground black pepper.
5. This is the chicken breast version of this recipe Recipe ID: 2412575.

Story Behind this Recipe

When I tried preparing chicken thighs as I usually do chicken breasts, it became surprisingly tender and juicy.
I had been using the same sauce for pork and tofu for a long time, but this was the first time I tried with chicken.