Soft and Crispy Chicken Breast Topped with Grated Radish

Name: Soft and Crispy Chicken Breast Topped with Grated Radish
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chicken breast; 2 tbsp Sake; 1 tbsp Katakuriko; 4 tbsp Grated daikon radish; 2 tbsp Japanese leeks; 1 tbsp Ponzu

cookpad.japan @cookpad_jp

My dear daughter's favorite food is chicken.
This dish contains no salt and pepper and no oil, but it's refreshingly delicious!

I cook this chicken in a teflon pan so I don't need to use any oil. It cooks perfectly with just the fat contained in the chicken.
Marinating the chicken in sake makes it really soft. I really recommend using a teflon pan. Recipe by Ha-tannookkasan

My dear daughter's favorite food is chicken.
This dish contains no salt and pepper and no oil, but it's refreshingly delicious!

cookpad.japan @cookpad_jp

My dear daughter's favorite food is chicken.
This dish contains no salt and pepper and no oil, but it's refreshingly delicious!

Saved

Ingredients

2 servings

1Chicken breast
2 tbspSake
1 tbspKatakuriko
4 tbspGrated daikon radish
2 tbspJapanese leeks
1 tbspPonzu

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Steps

1

Pour the sake over the chicken breast and let it marinate for around 20 minutes.
2

Finely chop the Japanese leeks. Grate the daikon radish.
3

Lightly wipe off the sake with a paper towel and then sprinkle katakuriko on both sides of the chicken.
4

Cover the chicken with aluminum foil and cook it skin side down in a teflon pan covered with the lid. Cook for 7 minutes over low heat until well browned. Flip and cook the other side for 5 minutes. Then cook the edges and the skin.
5

Cut the cooked chicken into bite size pieces. Top with grated radish, Japanese leeks, and ponzu soy sauce. All done!
6

It will look like this.