Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry
Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken thigh pickled plum, mayo, & garlic stir-fry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have chicken thigh pickled plum, mayo, & garlic stir-fry using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry:
  1. Prepare 250 grams Chicken thigh
  2. Make ready 1 clove Garlic (minced)
  3. Prepare 1 Green onion or scallion
  4. Prepare Marinade
  5. Prepare 2 tbsp Cake flour
  6. Get 1 1/2 tbsp Mayonnaise
  7. Get 1 tbsp Cooking sake
  8. Take 1/2 tbsp Garlic (grated)
  9. Prepare 3 Umeboshi
Instructions to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry:
  1. Chop the green onion into small slices and set aside.
  2. Remove the seeds from the umeboshi pickled plum and mince. Mix with the grated garlic.
  3. Put Step 2 into a bowl and add the flour, mayonnaise, and sake and mix together.
  4. Place the chicken into the Step 3 marinade and coat as much as possible.
  5. Heat some oil in a frying pan and sauté the minced garlic until fragrant.
  6. Place the chicken in the pan with the skin side down and cook on medium heat until browned. Pour the marinade left in the bowl on top.
  7. Once both sides are nicely browned, remove from the frying pan and cut into bite-sized pieces. Top with an abundant amount of green onion and it's all done!
  8. I tried cutting the chicken before frying. I covered it with lots of green onion so you can't really see the meat. They cook faster when cut up, so there's no need to worry about the center being raw.
  9. It's also tasty if you scatter on some shiso leaves.
  10. It also came out good with chicken breasts. I topped them with bonito flakes in the photo.

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