• Chicken thighs600g (about 2 pieces)
• Salad oila pinch
• Green onion (white part)about 15cm
• Coarsely ground black pepperto taste
• ★Sake1 tbsp
• ★Sugar1 tsp
• ★Salt1/4 tsp
• ★Lemon juice (e.g. Pokka Lemon)1 tbsp
• ★Sesame oil1 tbsp
• ★Salt1/2 tsp
• ★Sugar1/2 tsp

1. 1

   Finely mince about 15cm of green onion and combine in a bowl with 1 tbsp sesame oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/2 tsp sugar. Mix well to make the negi shio sauce.

2. 2

   Set aside the coarsely ground black pepper in a separate small container.

3. 3

   Cut 600g of chicken thighs into bite-sized pieces. Place in a bowl, add 1 tbsp sake, 1 tsp sugar, and 1/4 tsp salt, and massage well by hand. Let marinate for about 10 minutes.

4. 4

   Heat a frying pan over medium heat and add a small amount of salad oil. Arrange the marinated chicken thighs in the pan, cover with a lid, and cook until nicely browned.

5. 5

   Once the surface of the chicken turns whitish and slightly firm, flip the pieces over, cover again, and cook the other side until golden brown.

6. 6

   Transfer the cooked chicken thighs to a plate, pour the negi shio sauce over the top, and finish with a generous sprinkle of coarsely ground black pepper.

Don't forget to sprinkle coarsely ground black pepper after adding the negi shio sauce. Freshly mill-ground pepper gives the best aroma and is highly recommended. Serving alongside lettuce or other fresh greens is a great idea — the negi shio sauce doubles as a dipping sauce for the veggies too!

• Calories350 kcal
• Protein24 g
• Fat24 g
• Carbs4 g
• Sodium1.2 g