Simple Japanese Style Chicken Picatta

Name: Simple Japanese Style Chicken Picatta
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Chicken thigh; 1 to 2 cm ☆ Grated ginger (store-bought, ready-to-use type in a tube); 1 tbsp or more ☆ Soy sauce; 1 tbsp or more ☆ Sake; 1 Plain cake flour; 1 Egg; 1 tbsp Parmesan cheese; 1 Vegetable oil

cookpad.japan @cookpad_jp

I came up with this recipe as a way to overcome my distaste for chicken.

By marinating the chicken in sake, the thigh meat will become tender.
Make these even tastier by dredging the meat in the egg mixture several times. You'll increase the volume of the dish this way, too. Recipe by Hitomi

I came up with this recipe as a way to overcome my distaste for chicken.

cookpad.japan @cookpad_jp

I came up with this recipe as a way to overcome my distaste for chicken.

Saved

Ingredients

2 servings

150 gramsChicken thigh
1to 2 cm ☆ Grated ginger (store-bought, ready-to-use type in a tube)
1 tbspor more ☆ Soy sauce
1 tbspor more ☆ Sake
1Plain cake flour
Egg mixture (for dredging)
1Egg
1 tbspParmesan cheese
1Vegetable oil

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Steps

1

Remove the skin from the chicken, then cut into large bite-sized pieces.
2

Combine the ☆-marked ingredients, then marinate the chopped chicken thigh meat (for about 10 minutes).
3

After heating the oil in a frying pan, coat the marinated chicken thigh in flour, then evenly dredge in the egg mixture.
4

After frying both sides of the chicken, cover the frying pan with a lid, cook through on medium heat, then they're ready to serve!