Tender Shio-koji Chicken Breasts

Name: Tender Shio-koji Chicken Breasts
Cuisine: American
Ingredients: 1 small Chicken breast; 1 tbsp Shio-koji; 2 tbsp Katakuriko

cookpad.japan @cookpad_jp

I wanted to make a simple and tender chicken breast meat recipe.

At Step 3, make sure to even distribute and rub the shio-koji into the chicken. Be careful not to spill any on the sides. Cooking them on low heat is what the final result so tender. Recipe by MsX

I wanted to make a simple and tender chicken breast meat recipe.

At Step 3, make sure to even distribute and rub the shio-koji into the chicken. Be careful not to spill any on the sides. Cooking them on low heat is what the final result so tender. Recipe by MsX

cookpad.japan @cookpad_jp

I wanted to make a simple and tender chicken breast meat recipe.

At Step 3, make sure to even distribute and rub the shio-koji into the chicken. Be careful not to spill any on the sides. Cooking them on low heat is what the final result so tender. Recipe by MsX

I wanted to make a simple and tender chicken breast meat recipe.

At Step 3, make sure to even distribute and rub the shio-koji into the chicken. Be careful not to spill any on the sides. Cooking them on low heat is what the final result so tender. Recipe by MsX

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Ingredients

1 smallChicken breast
1 tbspShio-koji
2 tbspKatakuriko

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Steps

1

Pierce the breast all over with a fork.
2

Slice the chicken breast into bite size pieces along the grain.
3

Put the shio-koji and chicken in a bag, seal it tightly and rub together well.
4

Marinate for at least 30 minutes, pat dry with paper towels, and coat with katakuriko. Heat vegetable oil in a warmed frying pan (not listed) and fry.
5

Cook it on low heat and once it starts to turn golden brown, flip it over and cook it until it's completely golden brown.
6

If you can't be bothered to pat dry the pieces, then cover it with half a tablespoon of shio-koji on paper towels and marinate for at least 30 minutes.
7

You can mix the katakuriko with whatever spices you like. (In this picture I used half a teaspoon each of curry power and tumeric). Enjoy modifying the spices to whatever you like.
8

Cut them into bite-sized pieces makes them so tender. If you cut them into long strips, there is a good change that they will dry out.
9

Just like the picture above, you can chop up green peppers, let them marinate with the chicken for 30 minutes, and cook them.