15 minutes
Chiori
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 1/2 oz boneless, skinless chicken breast
- A1/2 tsp. sugar
- A1/4 tsp. salt
- A1 tbsp. sake
- A1 tbsp. Japanese mayonnaise
- A1 tsp. all-purpose flour
- A3 tbsp. potato starch (or cornstarch)
- ANeutral oil, for shallow-frying (about 1/4 in. )
- B1 tbsp. sake
- B1 tbsp. soy sauce
- B1 tbsp. mirin
- B1 tsp. sugar
- B1 tsp. vinegar
- B1/4 tsp. coarsely ground black pepper, to finish
- BGarlic powder, optional, to taste
INSTRUCTIONS
- 1
Butterfly & tenderize: Remove the skin from the chicken if necessary. Butterfly the thickest part of the breast to even out the thickness, then cut in half. Place plastic wrap over the pieces (skin-side up) and pound with a rolling pin until tender.
- 2
Cut & marinate: Cut the chicken into bite-size pieces and place in a bowl. Add A ingredients in this order (sugar → salt → sake → mayonnaise),kneading each one into the chicken pieces before adding the next. Let sit for 5 minutes. Mix in the flour, then dust evenly with potato starch.
- 3
Shallow-fry: Heat neutral oil in a skillet to about 170 °C / 340 °F (about 1/4 in. / 5 mm depth). Add the chicken and shallow-fry over medium to medium-high heat, turning as needed, until golden all over (about 5 minutes). Transfer to a rack to cool.
- 4
Glaze: In a separate skillet, combine B ingredients (sake, soy sauce, mirin, sugar, and vinegar) and warm over low heat. Add the fried chicken and toss until the chicken is coated evenly in a shiny glaze.
- 5
Finish: Plate and sprinkle with coarsely ground black pepper (start with 1/4 tsp. and adjust to taste). Additionally, you can sprinkle on a little garlic powder if you like.
RecipeID
334
Tips & Notes
・When cooking this dish for small children, reduce the salt in the marinade to a pinch.
・Chicken thighs also work well. In this case, skip the butterflying and make shallow cuts in the meat to even out the thickness and break up the sinew before cutting into bite-size pieces, then proceed as directed.
・If the glaze tastes too strong, add a splash of water to the pan to dilute it a little bit.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.