A dreamy low-carb recipe with soft and juicy umami-rich chicken!
Simply rub Japanese mayonnaise and grated Parmesan cheese onto the chicken and pan-fry. The savory, crispy texture of the fried Parmesan cheese is irresistible, making it impossible to stop after just one bite!
It’s also perfect for meal prep since it can be frozen after marinating. Give this delicious low-carb chicken a try for your next dinner or bento box!
10 minutes
+ additional marinating time
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5oz chicken breast (300g)
- A3tbsp grated Parmesan cheese
- A1tbsp potato starch (katakuriko, or cornstarch)
- A1tbsp sake (or white wine)
- A1tbsp Japanese mayonnaise
- A1tsp sugar
- A1/3tsp salt
- A1/2tsp grated garlic (or 2cm garlic paste from a tube)
- coarse-ground black pepper (to taste)
- 1/2tbsp olive oil
DIRECTIONS
- 1
Remove the skin from the chicken breast and pierce the meat in several places with a fork. Cut in half horizontally, then slice it diagonally into approx. ½-inch-wide pieces.
- 2
Place the chicken and the A grated Parmesan cheese3tbsp、potato starch1tbsp、sake1tbsp、Japanese mayonnaise1tbsp、sugar1tsp、salt1/3tsp、grated garlic1/2tsp into a plastic bag. Massage together and then let marinate for 10 minutes. (Pre-freezing with the marinade is possible at this stage!)
- 3
Pour the olive oil into a frying pan and add the marinated chicken. Cook over medium heat for about 4 minutes, flip, cover with a lid, and steam-fry over low heat for about 3 minutes. Optionally, If you want to finish by searing the chicken, wipe off excess oil with a paper towel and increase the heat at the end.
- 4
Serve on a plate and sprinkle with coarse-ground black pepper to taste.
RecipeID
634
Tips & Notes
・Chicken tenderloin or chicken thigh can be substituted for the chicken breast. (If using chicken thigh, you can omit the sugar in A!)
・For those on a low-carb diet: you can omit the potato starch and sake in (A). This will result in a slightly firmer chicken breast.
・For meal prep: Either pre-freeze with the marinade after Step 2, or freeze the cooked chicken after Step 3.
・If pre-frozen, transfer it to the refrigerator to defrost naturally before pan-frying.
・To reheat, heat in a toaster oven (1300W) for 3 minutes, or use the microwave (without plastic wrap) on the reheat mode!
・The marinated chicken burns easily, so watch carefully while frying.
・I used a 10.2-inch (26 cm) frying pan.
・Shelf life: 3–4 days in the refrigerator, 30 days in the freezer (including the pre-marinated freeze).
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."