Japanese Garlic Chicken with Carrot and Cucumber Salad

A savory garlic-infused chicken dish paired with a refreshing carrot and cucumber salad, topped with juicy tomatoes for a balanced Japanese-inspired meal.

Steps

1. Marinate the chicken thigh with soy sauce, mirin, minced garlic, sugar, and a pinch of salt and pepper for 10 minutes. 2. Heat vegetable oil in a pan over medium heat. Cook the chicken skin-side down until golden and crispy, about 5-6 minutes. 3. Flip the chicken and cook for another 4-5 minutes until fully cooked. Remove from heat and let it rest. 4. In a bowl, combine carrot, cucumber, and tomato. Drizzle with sesame oil and toss gently. 5. Slice the rested chicken and serve alongside the fresh salad. 6. Garnish with toasted sesame seeds if desired.

1 chicken thigh (boneless, skin-on) 1 small carrot, julienned 1/2 cucumber, thinly sliced 1 small tomato, diced 2 cloves garlic, minced 1 tbsp soy sauce 1 tsp mirin 1 tsp sesame oil 1/2 tsp sugar 1 tsp vegetable oil Salt and pepper to taste 1 tsp toasted sesame seeds (optional)