Foods N' Recipes / Japanese Pan-fried Chicken
Why is it that the picture in cookbooks always always look so much more attractive then the real thing that you cook in your kitchen? Hubby says it is all in the touching up of the pictures. Well, sometimes, I wonder.
The picture of the Japanese Pan-fried Chicken look so good and crispy that I just had to try and make it. Yep, this is another recipe in "The Quick and Easy Japanese Cookbook" by Katsuyo Kobayashi. This time I will be using sake that we had just bought. The ingredients list the items I used and if you would like to know the original then you should just check out the cookbook.
- 2 boneless chicken thighs
- 2 tbsp sake + 1 1/4 tsp sugar
- 2 tbsp soy sauce
1. For the sauce, combine sake, sugar and soy sauce. Set aside.
2. Heat up the pan. Place the chicken skin-side down and fry over medium-high heat til crisp and golden brown. Turn the other side and do the same.
3. Add broccoli and carrots.
4. When meat is just cooked, add sauce. Turn chicken and vegetables repeatedly to develop the flavour.
5. When the sauce thickens, remove chicken and cut into bite-size pieces.
* The broccoli and carrots were my addition. Katsuyo Kobayashi's recipe had fresh shiitake mushrooms and shishito green peppers (or small bell peppers). She also listed optional seasonings which are Japanese sansho pepper and shichimi togarashi red pepper or chili flakes.
Tagged as: chicken, fried chicken recipe, japanese, japanese chicken recipe, japanese pan-fried chicken, japanese recipe, pan-fried chicken