Boneless Honetsuki-dori (Bone-in Chicken)
This is a recipe that perfectly recreates Kagawa Prefecture's local B-grade gourmet "Honetsuki-dori" (bone-in chicken) using boneless chicken thighs. The combination of spices, aromatic lard, crispy skin, and savory garlic oil is exceptional. It is best enjoyed by dipping salt rice balls into the remaining oil.
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🍳 Cooking Flow
Butterfly the chicken thighs to flatten them and rub the spices into both sides → Heat lard in a frying pan, place the chicken skin-side down, sear while pressing with a spatula, then cover to cook through → Remove the meat, sauté the garlic in the remaining oil, and pour the garlic oil over the chicken → Serve with salt rice balls and enjoy by dipping them into the oil
Cooking Steps
Brief Cooking Order
Butterfly the chicken thighs to flatten them and rub the spices into both sides → Heat lard in a frying pan, place the chicken skin-side down, sear while pressing with a spatula, then cover to cook through → Remove the meat, sauté the garlic in the remaining oil, and pour the garlic oil over the chicken → Serve with salt rice balls and enjoy by dipping them into the oil
Introduction
This is a recipe that perfectly recreates Kagawa Prefecture's local B-grade gourmet "Honetsuki-dori" (bone-in chicken) using boneless chicken thighs. The combination of spices, aromatic lard, crispy skin, and savory garlic oil is exceptional. It is best enjoyed by dipping salt rice balls into the remaining oil.
Step 1
Finely mince the garlic.
Step 2
Butterfly the chicken thighs to create an even thickness, opening them up to flatten.
Step 3
Rub the salt, Ajinomoto, garlic powder, black pepper, and sansho pepper evenly into both sides of the chicken.
Step 4
Pat the surface with a paper towel to remove excess moisture.
Step 5
Melt the lard (2 tablespoons) in a frying pan and sear the chicken, skin-side down, over medium-high heat.
Ingredients List
Important Notes
By butterflying the chicken to an even thickness, the meat will cook uniformly and the skin will crisp up beautifully. 💡
Use lard when frying and press down on the skin with a spatula to achieve that authentic, crispy, and savory texture. 🍳
The authentic way to enjoy this dish is to dip salt rice balls into the flavorful oil remaining on the plate. 😋
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