This is one of my favorites of the recipes I’ve discovered so far! I’ve been making it every week since I found this recipe. It’s so delicious. This time I made it with two chicken breasts instead of one. I used ingredients and a half for the sauce to make up for the extra breast, though I think just one tablespoon of curry powder would have been enough. Unfortunately I spilled the sauce everywhere just as I was about to put it into the pot! I was so upset, but luckily just barely had enough mirin left to remake the sauce again. I gotta be more careful next time…
Recipe under the cut.
Ingredients: (Serves 2, or maybe 3-4 for bento)
350 g chicken breast
1/4 teaspoon of salt
1 tablespoon of cooking sake
2 tablespoons of flour
1 tablespoon of vegetable oil
●1 tablespoon of mirin (sweet cooking sake)
●1 tablespoon of vinegar
●1 tablespoon of sugar
●1 teaspoon of soy sauce
●1 teaspoon of oyster sauce
●1/2 teaspoon of grated garlic
●A little more than 1 teaspoon of curry powder
Kewpie mayonnaise (Miracle Whip might work too)
1. Cut the chicken breast into bite-sized chunks and then put it into a bowl.
2. Put the cooking sake and salt into bowl with the chicken, mix them together, and then leave it for about 15 minutes.
3. Sprinkle the flour over the chicken.
4. Heat up vegetable oil in a frying pan. After it gets hot, cook the chicken at high heat.
5. Once the meat starts to turn orange, turn it over. When that side starts to slightly change color, put in 1/3 cup of water, cover the pot with a lid, and let it cook on high heat.
6. Mix the ingredients marked with ● together.
7. When the water starts to disappear, put the sauce from step 6 into the frying pan. Mix them together while the flavoring boils, and then it’s finished.
8. Add as much mayonnaise as you’d like. (If you’re using this for a bento, be sure to save the mayonnaise for right before you eat it!)