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Chicken Sautéed in Shio-Koji - Served with Tartar Sauce
Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

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We hope you got insight from reading it, now let’s go back to chicken sautéed in shio-koji - served with tartar sauce recipe. You can have chicken sautéed in shio-koji - served with tartar sauce using 13 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:
  1. You need 1 slice Chicken thigh (or breast)
  2. Prepare 1 to 1 1/2 tablespoon Shio-koji []
  3. Prepare 1 Pepper and herbs
  4. Prepare Tartar Sauce
  5. Use 2 to 3 ・Hardboiled eggs (roughly chopped with egg slicer)
  6. You need 1/4 ・Finely chopped onion
  7. You need 25 grams ・Minced pickles []
  8. Provide 1 (Or minced cucumber)
  9. Provide 1 ・Lemon juice
  10. Provide 1 pinch ・Sugar
  11. Get 5 tbsp plus ・Mayonnaise
  12. You need 1 ・Salt and pepper
  13. You need 1 ・Minced parsley
Instructions to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:
  1. Chicken Butterfly open the thick parts to even out the thickness of the meat, then cut the entire piece into two. With the tip of your knife, poke a few holes into the skin to prevent it from shrinking. Brush on the shio-koji and let rest in the fridge.
  2. Heat the frying pan over medium heat. Add a small amount of oil (unlisted). Using a paper towel, wipe the surface in swirling motion to even out the oil.
  3. Because shio-koji burns easily, heat over low with the skin facing down. Cover the pan and steam-fry. When it's nicely browned, flip it over and fry the other side.
  4. Tartar sauce: Mix all the ingredients marked with a ・. It's a manageable amount (4 servings), so you can use any leftovers for hot sandwiches the next day.

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