Honetsuki-Dori
Ingredients: Bone-In Chicken Thigh, Salt, Black Pepper, coarsely ground, Grated Garlic, Olive Oil · 25 min cook time · 650kcal · ~₩7,000
Ingredients
300g Bone-In Chicken Thigh, 1.5g Salt, 1꼬집 Black Pepper, coarsely ground, 2cloves Grated Garlic, 1tbsp Olive Oil, 1tbsp Soy Sauce, 2장 Cabbage leaves, 3개 Cherry tomatoes
Instructions
1. Remove any excess moisture from the surface of the chicken thigh using a paper towel.
2. Pierce the chicken numerous times with a bamboo skewer on both sides.
3. Place the knife tip at the joint and gently move it back and forth to detach the joints while keeping the skin intact.
4. Make incisions in the meat along the bones, partially separating the meat and bones on both sides.
5. Calculate the salt amount as 0.5% of the weight of the bone-in chicken. Apply about 2/3 of the amount to the meat side and rub it thoroughly. Rub the remaining 1/3 of the salt into the skin.
6. Position the chicken with the meat side facing up, and generously sprinkle coarsely ground black pepper on it. Spread the grated garlic on the meat as well.
7. Place the chicken onto a tray, cover it with plastic wrap, and allow it to marinate in the refrigerator overnight or for a full day.
8. Heat the olive oil in a frying pan. Once it's heated, place the marinated chicken with the skin side up. Cover with a lid and cook over low heat for 7 to 8 minutes.
9. After cooking for about 7 minutes, flip the chicken over. Cover again and continue cooking for another approximately 10 minutes.
10. Turn off the heat. Place the chicken onto a plate along with a side of cabbage leaves and cherry tomatoes.
11. While the pan is still hot, add the soy sauce. Give it a quick stir, and then spoon the sauce over the chicken.
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