Hello! ! It’s PAO
Cutting chicken breast into sticks and soaking them in shio-koji for 20 minutes will break down the protein in the meat. The chicken breast meat is surprisingly soft~~♪
Baked in a frying pan and made into teriyaki, it’s full of flavor!
The texture of burdock is a nice accent♪
Ingredients (for 2 people)
Chicken breast・1 piece
Shio-koji 1 tbsp
Potato Starch…4-5 tablespoons
*Soy sauce, sake, mirin…1 tablespoon each
*Sugar: 2 teaspoons
Roasted sesame 2 teaspoons
Salad oil 4 tablespoons
how to make
1.Remove the skin from the chicken breast and cut into pieces about 1cm wide. Cut it into sticks of about 1cm.
Cut long ones in half.
2.Add the chicken breast from step 1 and salted malt to a plastic bag, mix well and leave for 20 minutes.
3.Scrape off the skin of the burdock root with the back of a knife, cut it into 4cm lengths, and cut it in half lengthwise or into quarters. Soak in water.
4.Drain the burdock root with kitchen paper, add the burdock root and 1 tablespoon of potato starch in a plastic bag, shake and sprinkle with flour, and remove excess flour.
Heat 2 tablespoons of salad oil in a frying pan, add the burdock root and fry until golden brown on both sides. Take it out once.
5.Put chicken breast and 3 tablespoons of potato starch in a plastic bag, shake it with a shake, and sprinkle the meat with powder.
◎It’s easier to sprinkle half of the meat on top, then add the rest of the meat and coat.
Wipe away any dirt on the frying pan from step 4 with kitchen paper, heat 2 tablespoons of salad oil, and fry the chicken breast.
Once it turns white, flip it over and fry both sides.
Wipe off excess oil from the frying pan with kitchen paper.
6.Add the burdock root back in, add the ingredients *, and simmer. When the broth dries up, add the roasted sesame seeds and it’s done! !
It’s delicious even when it’s cold, so it’s also recommended for lunch boxes.