serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Simple But Sensational
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 tsp vegetable oil, plus extra for drizzling
- 4 chicken thigh cutlets, boned
- 4 garlic cloves, sliced
- 60 ml (¼ cup) soy sauce
- 2 tbsp brown sugar
- 1 tsp freshly ground black pepper
- 2 heads radicchio, outer leaves discarded
- Japanese mayonnaise (Kewpie) and lemon wedges, to serve
Instructions
- Heat a large frying pan over medium heat. Add the oil and thigh fillets, skin - side down and cook, turning frequently for about 5 minutes until well browned and nearly cooked through.
- Add the garlic and fry until lightly browned. Add the soy sauce, brown sugar and black pepper and turn the chicken thighs through the sauce until well coated and sticky.
- Meanwhile, preheat a chargrill pan to high. Cut the radicchio in halves or quarters and drizzle with a little oil. Chargrill very briefly until lightly charred and wilted. Season with a little salt.
- Serve the chicken with the radicchio, mayonnaise and lemon wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Simple But Sensational
