Garlic Onion Chicken - Succulent pan-fried chicken smothered in a flavorful and

robust garlic onion sauce, this is a weeknight winner! It's quick and easy, and utterly satisfying. Since everything cooks in one pan, clean up is a breeze too.

Garlic Onion Chicken

INGREDIENTS

• 4 boneless skin-on chicken thighs
• ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• ½ tsp freshly ground black pepper
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc)

Garlic Onion Sauce:

• ½ onion (150 g; don't cut off the root section)
• 4 cloves garlic
• 4 Tbsp sake
• 2 Tbsp mirin
• 3 Tbsp soy sauce

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Slice the garlic and put it in a large container or bowl (I used an 8”x8” baking dish).
3. Peel the onion but don't cut off the root section as it's easier to grate when the layer is connected. Grate as much as you can, keeping the juice (I left 30% of it - it’s hard to grate everything).
4. Add the grated onion with juice, sake, and mirin.
5. Add the soy sauce and mix it all together.
6. If you use the skin-on chicken thighs, prick the skin with a fork. This will help absorb the marinade.
7. Season the chicken with salt and freshly ground black pepper on the skin side.
8. And season the other side with salt and freshly ground black pepper.
9. Add the chicken and keep in the refrigerator for 20-30 minutes to marinate.
10. In a non-stick frying pan, heat 1 Tbsp oil on medium heat. When the pan is hot, add the chicken, skin side down. Make sure to leave the sauce behind; the sauce will burn quickly, so do not add at this time.
11. Don’t forget to add all the garlic.
12. Pan-fry the chicken until the skin side is nicely golden brown, about 3 minutes. Do not flip until then.
13. After you flip over the chicken, lower the heat to medium-low. Put the lid on, leaving slightly ajar, and cook for 7 minutes.
14. Remove the lid and see if the chicken is cooked through (the internal temperature should be 165 ºF or 74 ºC). If the chicken is done, wipe off the excess oil with a paper towel. Then add the reserved sauce into the pan.
15. Simmer on medium-low heat for 2-3 minutes. Use a spoon to coat the chicken with sauce.
16. When the sauce has been reduced and thickens slightly, turn off the heat. Serve the chicken on a plate and pour the sauce over. Serve immediately.

https://www.justonecookbook.com/chicken-with-garlic-onion-sauce/