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1
Wash the sudachi and slice thinly.
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2
Remove the excess fat from the chicken.
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3
Pound with a rolling pin until half its original thickness.
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4
Line your chopping board with cling film.
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5
Place half of the sudachi slices on top.
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6
Drizzle half of the shio-koji and arrange the chicken on top.
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7
Smear the rest of shio-koji over the other side of the chicken and arrange the rest of sudachi slices on top.
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8
Wrap the chicken with cling film and put into a resealable plastic bag.
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9
Leave to sit in the fridge for 2 to 3 days (take it out of the fridge 10 to 15 minutes before cooking and return to room temperature).
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10
Rinse off the shio-koji from the surface of the chicken and pat dry.
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11
Heat oil in a frying pan and place the chicken with the skin side down.
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12
Fry over low heat.
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13
When the edge of the meat has started to change its colour, turn it over.
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14
Add the sudachi slices and cover with a lid.
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15
After 2 to 3 minutes of steam-roasting, uncover and turn off the heat.
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16
Leave to rest to allow the meat juices to be absorbed by the meat.
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17
Slice the meat and plate.
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18
I made the marinating time longer to allow the meat to absorb the flavours more.
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19
I also rinse the shio-koji off the meat before frying to prevent burning.
