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.
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).
Add the grated onion with juice, sake, and mirin.
Pan-fry the chicken until the skin side is nicely golden brown, about 3 minutes. Do not flip until then.
After you flip over the chicken, lower the heat to medium-low. Put the lid on, leaving slightly ajar, and cook for 7 minutes.
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.
Simmer on medium-low heat for 2-3 minutes. Use a spoon to coat the chicken with sauce.
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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.