Ponzu is a citrus-based sauce made by mixing vinegar and lemon, lime, or other Japanese citrus fruits such as daidai, yuzu, or sudachi. Ponzu shoyu contains both ponzu and soy sauce. Although there’s a difference between the two, we usually say ponzu to refer to ponzu shoyu because we use the latter much more than the former!
In addition to enhancing a dish’s flavour, ponzu also acts as a preserving agent. Its name comes from combining the Dutch word pons, meaning punch (the beverage), and the Japanese word su, meaning vinegar. Ponzu adds a “punch” of flavour to a variety of dishes. These days you can even find it in the form of jelly, as a popular condiment in trendy Japanese restaurants. It’s also great addition to salad dressing!
In the dish below, the tart flavour of ponzu enhances that of the tomato, and adds a little something to the yummy crispy chicken. This is a great weeknight recipe that can be ready in a jiffy!
Crispy Chicken with Tomato Ponzu
- 200 g chicken thigh
- 1 large tomato
- parsley to taste (optional)
- 1 tbsp vegetable oil
- 2 tbsp ponzu shoyu
- katakuriko (potato starch) to coat
- salt to taste (A)
- pepper to taste (A)
- 1 tsp garlic (A)
- 「PREP」Poke a few holes into the chicken skin. Dice the tomato. Grate the garlic.
- Mix the tomato and ponzu shoyu together in a bowl.
- Rub A into the chicken and sprinkle with katakuriko.
- Heat up a frying pan and pour in about 1 cm of vegetable oil. Put the chicken in the pan, skin-side down, cover with a lid and cook over low heat for 4 minutes. Flip over the chicken, cover again and cook for another 3 minutes. Put onto a plate and spoon on the tomato ponzu sauce. Add parsley to taste.
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