Butter Soy Sauce Meets Sweet and Sour Sauce! Amazingly Tender! Perfect with Both Rice and Drinks!
Chicken breast turns out perfectly moist and tender in this 10-minute recipe. Simply season and marinate the chicken breast, pan-fry, and then toss with a special umami sauce.
The special umami sauce captures the best of both worlds: the richness of butter soy sauce and the refreshing quality of a sweet and sour sauce! It's rich yet has a lingering acidity, making it undeniably addictive. Sure to become one of your dinner-time staples!
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.
- 1 chicken breast
- A1 tbsp sake (or white wine)
- A1 tsp sugar
- Asalt, to taste
- B2 tsp sake (or white wine)
- B2 tsp mirin (sweet rice wine)
- B2 tsp sugar
- B2 tsp vinegar
- Bsalt and pepper, to taste
- B0.5 tsp grated garlic (or 1-2cm garlic paste from a tube)
- B3 tbsp potato starch (katakuriko, or cornstarch)
- B1 tbsp vegetable oil
INSTRUCTIONS
- 1
Remove the skin from the chicken breast, pierce it in several places with a fork, and cut it into sticks. Place it in a plastic bag with the (A) ingredients (sake, sugar, and salt), massage together, and let sit for 10 minutes.
- 2
Coat the marinated chicken with potato starch.
- 3
Pour 1 tbsp. of vegetable oil into a frying pan and add the chicken from Step 2. Cook over medium heat, fry for 4 minutes, flip, cover with a lid, and steam-fry over low heat for 3 minutes.
- 4
Mix together the (B) ingredients (butter, soy sauce, sake, mirin, sugar, vinegar, salt, pepper, and garlic) to make the umami sauce. Wipe out any excess oil with a paper towel, pour in the umami sauce, and toss to coat. Finish by sprinkling with coarse black pepper, if desired.
RecipeID
646
Tips & Notes
・Chicken tenderloin can be substituted for the chicken breast.
・You can omit the garlic if you dislike it.
・I used a 10.2-inch (26 cm) frying pan.
・Shelf life: 3–4 days in the refrigerator.
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"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)."