in Japan

Baked chicken with Japanese sauce

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Ingredients for 4 servings:

  • 400 g chicken breasts
  • 1 egg(s), beaten
  • ½ cup potato flour (or other starch flour)
  • oil
  • 1 cup broth (Dashi, 1 tsp instant fish broth dissolved in 1 cup water, alternatively 1 cup highly diluted
  • 1 tbsp sugar
  • 4 tbsp sake, white wine or mild sherry
  • 4 tbsp soy sauce, Japanese

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Toriniku no amakara – yaki

Cut the chicken breast into bite-sized pieces. Dip the pieces first in the beaten egg mixture and then coat them in potato flour. Mix the sauce ingredients well in a bowl. Heat oil in a pan and fry the chicken pieces until golden brown on both sides. Pour the sauce evenly over the chicken pieces. Simmer over medium heat for about 5 minutes until the sauce thickens. In Japan, this dish is traditionally served with rice, a salad or vegetable component, and (miso) soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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