Japanese🥩 Meat

Kagawa-Style Bone-In Chicken (Honetsuki-Dori)

Name: Kagawa-Style Bone-In Chicken (Honetsuki-Dori)
Total time: 24 h 20 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1 Bone-in chicken thigh; ~½ tsp Salt; to taste Coarsely ground black pepper; 2 cloves Grated garlic; 1 tbsp Olive oil; 0.5-1 tsp Soy sauce; ~2-3 leaves Cabbage leaves; ~6-8 Cherry tomatoes

⏱ 1460 min🍽 Serves 1

A local specialty from Kagawa Prefecture, Honetsuki-Dori features bone-in chicken thigh marinated with salt, black pepper, and garlic, then pan-fried until the skin is crisp and the meat juicy. The bold garlic and pepper flavors make it a perfect pairing with drinks.

Low-carb

Adapted from a video by Cooking with Dog

Bone-In Chicken Recipe for Local Gourmet Honetsuki-Dori from Kagawa Prefecture!

Watch on YouTube

Ingredients

Bone-in chicken thigh1
SaltAbout 0.5% of the chicken's weight, e.g. for 300g of meat use 1.5g of salt~½ tspest.
Coarsely ground black pepperto taste
Grated garlic2 cloves
Olive oil1 tbsp
Soy sauce0.5-1 tsp
Cabbage leaves~2-3 leavesest.
Cherry tomatoes~6-8est.

Steps

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1
Pat the chicken thigh dry with a paper towel to remove excess moisture.
2
Pierce the chicken all over with a bamboo skewer to help it absorb seasoning, then flip and repeat on the other side after drying it.
3
Insert the knife tip at the joint and gently work it back and forth to slide into the gap, separating the joint while keeping the skin intact.
4
Make incisions along the bones on both sides of the meat to partially separate it from the bone, which helps the chicken cook more evenly.
5
Calculate the salt amount as 0.5% of the chicken's weight in advance. Rub about two-thirds of it into the meat side, then flip and rub the remaining third into the skin.
6
With the meat side facing up, generously sprinkle coarsely ground black pepper and spread the grated garlic over it, tucking it into the gaps so it doesn't burn during cooking.
7
Place the chicken on a tray, cover with plastic wrap, and marinate in the refrigerator overnight or for a full day to let the flavors soak in.
8
Heat the olive oil in a frying pan. Once hot, place the marinated chicken skin-side up, cover, and cook over low heat for 7-8 minutes, occasionally rotating the pan and checking the browning.
9
Continue covered cooking on low heat for about 7 more minutes, then flip the chicken and cook covered for another 10 minutes, checking the browning until the skin turns a deep golden brown.
10
Turn off the heat and plate the chicken with cabbage leaves and cherry tomatoes. While the pan is still hot, add the soy sauce, stir quickly, and spoon it over the chicken before serving.

Kagawa-Style Bone-In Chicken (Honetsuki-Dori)

Ingredients

Steps

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