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Dans la lune

December 21, 2021

Chicken Isobeyaki

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Chicken Isobeyaki

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Chicken Isobeyaki

Ingredients

  • 850g chicken breast
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • 1 tbsp soy sauce
  • 1/2 tsp hondashi powder
  • 1/2 tbsp mirin
  • 11 tbsp potato starch
  • 2 to 3 tbsp aonori

Instructions

  • 1. In a bowl, add chicken, sugar, salt, soy sauce, hondashi powder and mirin and mix well. Set aside.
  • 2. In an another bowl, add potato starch and aonori. Mix and transfer to a tray.
  • 3. Coat the chicken with the flour mix.
  • 4. In a frying-pan, a thin layer of oil on medium-high heat. Place chicken. You may add some more oil over the chicken. Reduce the heat to medium and cook for a few minutes.
  • 5. Flip the chicken. Turn occasionally to cook both sies until cooked through and nicely brown.
  • 6. Enjoy with your favorite sauce.
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https://atelierlalune.com/2021/12/chicken-isobeyaki/

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