Name: Chicken Isobeyaki
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
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

December 21, 2021

Chicken Isobeyaki

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

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.

February 5, 2020

Chicken Yakitori

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

4 chicken thighs and skin - cut into bite sizes
1 chicken breast - cut into bite sizes
1 or 2 leeks - cut into about 3cm and cut in half

For the sauce

80ml soy sauce
80ml mirin
30ml cooking sake or white cooking wine
3 tbsp sugar
1/2 tbsp brown sugar

Instructions

1. In a small bowl, add all the sauce ingredients and set aside.
2. Thread chicken pieces and leek on skewers and grill or broil, turning occasionally until lightly browned from both sides.
3. Reduce the heat to low and cover. Simmer for about 5 min.
4. Pour the sauce over the skewers and cook until the sauce has thickened, turning them a few times.
Serve hot!

November 20, 2019

japanese-style Karaage fried chicken

Karaage (japanese-style fried chicken)

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1200g chicken thigh without bone

Ingredient A

50g cooking sake or white wine
1/2 tbsp soy sauce
1 tsp kosher salt
dash of pepper
150g katakuriko/potato starch
4 tbsp plain flour (T45)

Instructions

1. Rinse chicken in cold water and drain. Cut into bite size pieces. Marinate chicken chunks with in a mixture of "Ingredients A" for 30min to 1h.
2. In a small bowl add katakoriko and flour. Mix well.
3. Drain excess liquid of chicken, dredge each chicken piece in the mixed flour and dust off the excess.
4. Heat some oil (2cm or enough for a quick deep fry) in a wok or frying-pan. Heat it over medium-high heat. Check that it is ready by dipping a small piece of chicken in it. We need it about 160℃. The chicken will float to the surface if it's hot enough. Fry the chicken bits for about 7-8min over medium heat or until it is cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
Serve hot!

March 25, 2019

Chicken Balls for snacks

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

500g chicken breast - boneless
500g chicken thigh (or stick to chicken breast, marginally healthier) - boneless

For the seasoning

4 to 5 garlic cloves - finely chopped
1 carrot - finely chopped
1 to 2 onion - finely chopped
2 tbsp chicken bouillon powder
2 tsp paprika powder (no chili)
80g mayonnaise
10g mustard
1 tsp soy sauce
2 tsp garlic powder
55g potato starch / katakuriko

Instructions

1. Fill a cooking pot with water. Place the chicken in it. Once it has boiled, simmer for about 15 to 20min or until chicken is cooked.
2. Remove the chicken from the hot water and drain. Cut into bite size bits. Put the chicken into your food processor and process until it becomes crumbs.
3. Transfer chicken into a big bowl. Add all seasoning ingredients and mix to combine evenly.
4. Shape the chicken mixture into small balls and place in hot oil. Cook all sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
5. Serve with a mix of mayonnaise and soy sauce. Or any other sauce you like!

March 24, 2019

Chicken satay

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

800g to 1kg chicken thigh - cut into bite size pieces

For the seasoning

80g peanuts butter
65g coconut cream ( or mix 20g coconut powder with 50g water)
1 tbsp fish sauce
1 tbsp oyster sauce
1/2 tsp soy sauce
1 tsp sugar
1 tsp curry powder
2 garlic cloves - grated
1 tsp ketchup
2 tbsp thai sweet chili sauce
1 tsp thai seasoning sauce (optional)

Instructions

1. In a medium size bowl, add all the seasoning ingredients and mix well to combine. Marinate the chicken for at least 5 hours (approx) or leave it overnight.
2. Cook on a grill or grill pan over medium-high heat for about 15 to 20min, or until lightly charred and golden, turning regularly.

Notes

It did not include the tiem to marinate the chicken.

April 28, 2018

Chicken and eggplant stir-fry

Persons

Ingredients

650g boneless, skinless chicken breast - cut into bite sizes
6 tbsp flour (approx) to coat the chicken
2 eggplants (about 500g) - cut into bite sizes

- Ingredient A -

1 dried chili
4 tbsp apple cider vinegar
4 tbsp soy sauce
35g brown sugar
2 tbsp cooking white wine
2 tbsp mirin
100ml water

Instructions

1. In a skillet, heat 2 tbsp vegetable oil and fry eggplants stirring often, until evenly cooked and lightly browned. Transfer to a plate lined with a paper and set aside.
2. Toss the chicken in the flour to coat, shake off any excess. In the same skillet, add chicken and fry them until chicken is no longer pink. Put the eggplants back to the skillet, add the ingredient "A" to season, continue cooking. Bring it to boil and, once it is boiling, reduce the heat to low and simmer about 5 mins.