Chicken Steak with Onion Sauce

Sauteed chicken and green onions on top.

Chicken Steak with Onion Sauce

With lightly seasoned onion sauce, you would enjoy chicken flavor more!

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Course: Dinner, Lunch

Cuisine: Japanese

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 444kcal

Ingredients

150 g Chicken Thighs
130 g Leek
20 g Chinese Chicken Broth
10 g Potato Starch
Salt To taste
Pepper To taste
Sesame Oil To taste

Instructions

Cut the leeks diagonally into thick slices.
The chicken thighs should be butterflied, then held open with a fork to be salted. Also sprinkle on some potato starch and let it sit for a bit.
In a frying pan with oil, cook the chicken, first with skin side down. As the chicken begins to become a golden brown, make sure to flip it and cook both sides evenly. Afterwards, add some sake and cover with a lid.
Once the chicken is cooked all the way through, take the chicken out and saute the leeks with the leftover oil.
Add the chicken broth and 150ml of water, then add enough potato starch to thicken the water mixture.
When the onion sauce is done, replace the chicken on top of the sauce and you’re done.

Notes

I tried using Chinese chicken broth for the onion sauce to add some saltiness. I made sure to not add too much leek, but please add as much or as little as you’d like. It’s a good idea to wrap the chicken thighs in aluminum foil after removing them from the frying pan to keep them warm.

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