Onion Chicken

Steps

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1. 1
   Clean the chicken thigh: remove excess skin, remove any tendons, yellow fat, and blood spots to eliminate any unpleasant flavors.
   ▶ ≈1:46
2. 2
   Cut the chicken thigh in half, season with salt and pepper, pour sake over it, and let sit for a moment to infuse (sake removes odors and tenderizes the meat).
   ▶ ≈2:22
3. 3
   Grate the onion into a paste, add grated garlic, soy sauce, vinegar, lemon juice, and honey, and mix well to make the onion sauce. Prepare this ahead of time.
   ▶ ≈2:56
4. 4
   Pat the chicken dry and coat evenly with potato starch.
   ▶ ≈3:28
5. 5
   Heat olive oil in a frying pan for about 30 seconds. Place the chicken skin-side down and cook over medium heat for 3–4 minutes until the skin is golden brown and crispy.
   ▶ ≈3:37
6. 6
   Flip the chicken and reduce heat to low. Cook for about 6 minutes until the inside is cooked through, being careful not to let the bottom burn.
   ▶ ≈4:19
7. 7
   Turn off the heat and wipe away excess oil. Return to medium heat, pour the onion sauce over the chicken, and cook for about 2 minutes, stirring occasionally so the raw onion sharpness fades and the sauce reduces slightly.
   ▶ ≈4:55
8. 8
   Transfer to a plate and drizzle generously with the onion sauce. Serve and enjoy.
   ▶ ≈5:45