Chicken recipes-Crispy Suteed Chicken with Oriental Salsa


Here’s another sautéed chicken recipe. Last time I made some what South French cuisine style. This time I would like to take you to Southeast Asia! To make it Oriental style, I arranged salsa sauce with Asian ingredients. I used generous amount my favorite herbs coriander, and for the seasoning, used the sauce called “Nam Pla” also known as fish sauce. It’s very commonalty used in Southeast Asian cuisine. The combination of soy sauce and fish sauce gives nice depth in the flavor! As usual, pan fry my chicken thigh till super crispy and top off with this Oriental Salsa. It’s perfect dish for hot days!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
one chicken thigh
salt & black pepper to taste
[Oriental Salsa]
2~3 stalks coriander
5~6 mini tomatoes
1/8 onion
2 tsp fish sauce
1/2 tsp soy sauce
1 tsp sugar
salt & black pepper to taste
1/2 tsp lemon juice
1 tsp sesame oil
1/4 tsp white sesame
POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. slice onion crosswise..
POINT-ENG

why particularly slice in crosswise? here’s the thought that I shared earlier please click here and see what I mean…

 

 

2-
2. soak in water for about 5 minutes to let sharp onion flavor come out.

2-
3. cut mini tomatoes into small dice.
POINT-ENG

you could use regular size tomato. Make sure to use ripe one. to make your sauce more colorful add sweetness, you can add some mango!

 

 

2-
4. Rip coriander into small pieces and add into a bowl with diced tomato.

2-
5. Add soaked and rised onion.

2-
6. Add fish sauce and soy sauce.
POINT-ENG

fish sauce can get along with coriander very well.
If you don’t have it, you can simply increase the amount of soy sauce.

 

 

2-
7. Add sugar.
POINT-ENG

Sugar can neutralize fish and soy sauce saltiness and pull out fermented fragrance.

 

 

2-
8. Squeeze lemon juice and add white sesame.
POINT-ENG

If you like it spicy, you can add some chopped chili pepper as well…

 

 

2-
9. Add sesame oil.

2-
10. Lastly, add salt and black pepper to taste. Now you have “Oriental” salsa!
POINT-ENG

this salsa can be served as regular salsa. with nachos, sautéed fish, scrambled egg and so on…

 

 

2-
11. Open up the thick part of meat with a knife. Make sure whole piece has the same thickness.

2-
12. Sprinkle salt & black pepper.

2-
13. Heat up a fry pan on medium heat. After reaching high temperature, you can gently place your chicken with skin facing down. Keep pan frying on low medium heat until golden brown.
POINT-ENG

If you are using a stainless fry pan, it might stick to the surface at the beginning. Don’t force to remove. Keep pan frying. The skin will come out with its own grease and becoming more like deep frying effect. once it gets harden, it’ll come off easily.

 

 

2-
14. When the skin has turned into golden brown, you can flip the meat and keep cooking on low heat until meat becomes springy. When you see some clear juice seeping, it’s ready!
Place sautéed chicken on a plate and put lots of salsa as topping!
Copyright © MASA’s Cooking- All Rights Reserved.

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