Once you’ve made this chicken, you will make it time and time again! It really is THAT yummy and in fact, guaranteed to have your kiddos (and even grown-ups!) licking their plates and asking for more.
I’ve made it with chicken thigh fillets because they stay moist and have more flavour, but you can also make it with chicken breasts.
Grown-ups might like some wasabi on the side and perhaps a cheeky cucumber salad?!
- Makes : 4
- Prep time : 5 mins
- Cooking time : 10 mins
Amazingly delicious and fast Japanese-style soy chicken ingredients
- 700g skinless chicken thigh fillets, cut into rough 1″ pieces
- 1/2 cup of potato starch (from Asian grocers and some supermarkets)
- 1/2 cup of canola oil
- 1/4 cup of good quality soy sauce
- 1/4 cup of mirin
- 1/4 cup of cooking sake
- 1/4 cup of raw sugar
- 1/4 cup of water
- 2 tablespoons of sesame oil
To serve – steamed rice; sesame seeds; chopped spring onions for garnish; steamed broccoli or other favourite vegetables.
- Toss the chicken pieces in the potato starch until well coated. You can do this in a bowl or pop the starch into a plastic bag, put all the chicken in, seal and shake it up to coat.
- Heat the oil over a medium-high heat. Fry the chicken in two batches until sealed, turning halfway through the frying process. The chicken doesn't need to cook right through. Drain fried pieces on paper towel.
- Mix the soy sauce, mirin, sake, sesame oil, sugar and water together in a jug.
- Remove all but a teaspoon or so of oil from the frying pan. Pop the chicken back in and spread out into one layer.
- Pour the sauce mix on top. It will bubble up a bit and then settle down. Turn the chicken to coat in the sauce and pop a lid on. Simmer for two or three minutes to cook the chicken all the way through.
- Serve garnished with spring onions and toasted sesame seeds* alongside rice and steamed broccoli. Yum!
* Toast sesame seeds by putting them into a hot, dry frypan and heating until golden.