• Chicken thigh1 piece (300g)
• Potato starchto taste
• Olive oil1 tbsp
• Butter5g
• ★Whole grain mustard2 tbsp
• ★Honey2 tbsp
• ★Water2 tbsp
• ★Sake2 tsp
• ★Soy sauce2 tsp
• ★Granulated consommé1/2 tsp
• ★Grated garlica pinch

1. 1

   Trim excess skin from the chicken thigh, butterfly it to an even thickness, and cut into bite-sized pieces.

2. 2

   Combine all the ★ seasonings (2 tbsp whole grain mustard, 2 tbsp honey, 2 tbsp water, 2 tsp sake, 2 tsp soy sauce, 1/2 tsp granulated consommé, and a pinch of grated garlic) in a bowl and mix well until smooth.

3. 3

   Heat 1 tbsp olive oil in a frying pan over medium heat, lightly coat the chicken with potato starch, and cook skin-side down until golden brown.

4. 4

   Once both sides of the chicken are golden brown, add the prepared ★ seasonings and toss to coat.

5. 5

   Cover the pan and simmer over medium-low heat for about 3 minutes.

6. 6

   Remove the lid, add 5g butter, and stir well while simmering gently until the sauce becomes glossy and thickens.

7. 7

   Once everything is well combined and the sauce has melded in, it's ready to serve.

Coating the chicken with potato starch helps the sauce thicken easily. After the chicken is cooked through, remove the lid, add butter, and mix well to achieve a polished finish. This recipe also works deliciously with white fish.

• Calories420 kcal
• Protein32 g
• Fat18 g
• Carbs25 g
• Sodium1.2 g