Japanese Inspired Citrus Chicken
An incredibly simple recipe that really packs a punch. This can be cooked in multiple ways. I have tested it in the pressure cooker, the slow cooker and the oven using chicken thighs with the skin off and bone out. The pressure cooker is genius if you have that feature on your slow cooker or appliance. I love it. Done in 20 minutes and they were falling off the bone.
Ingredients
Ingredients
- 8 chicken thighs
- 250 mls orange juice
- 2 zest orange
- 50 mls rice vinegar
- 100 mls soy sauce
- 75 g brown sugar
- 1 tsp corn flour
- 1 tsp ground ginger
- ½ tsp togarashi 7 spice
- Sesame seeds
- Spring onions
Instructions
Method
- Combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and the togarashi 7 spice in a small bowl. Combine the cornflour with a little tsp or two of orange juice to make a paste. Add this in to the marinade.
- Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
- Cook in the oven for about 30 minutes, 2.5 hours in the slow cooker, or 20 minutes in the pressure cooker. Take the remaining glaze and pour it over the chicken. Sprinkle with sesame seeds and spring onions to garnish. Serve with rice and a side of steamed edamame.
