Honey Mustard Chicken

Name: Honey Mustard Chicken
Yield: 1 serving
Cuisine: American
Ingredients: 230 grams Chicken thigh; 1 dash Salt and pepper; 1 tbsp White flour; 1 tbsp Vegetable oil; 5 grams Butter; 1 tbsp ☆Honey; 1 tbsp ☆Japanese mustard; 1 tbsp ☆Water; 1/2 tbsp ☆Soy sauce

cookpad.japan @cookpad_jp

This is a chicken recipe we often use in my family for Christmas and special occasions.

If you use ready-cut chicken thigh for karaage use, it saves time and effort.
Be careful with the heat and cook well so that you don't end up with raw chicken.

In Step 7, shake the frying pan whilst coating the sauce. Recipe by Kumahachi

This is a chicken recipe we often use in my family for Christmas and special occasions.

If you use ready-cut chicken thigh for karaage use, it saves time and effort.
Be careful with the heat and cook well so that you don't end up with raw chicken.

In Step 7, shake the frying pan whilst coating the sauce. Recipe by Kumahachi

cookpad.japan @cookpad_jp

This is a chicken recipe we often use in my family for Christmas and special occasions.

If you use ready-cut chicken thigh for karaage use, it saves time and effort.
Be careful with the heat and cook well so that you don't end up with raw chicken.

In Step 7, shake the frying pan whilst coating the sauce. Recipe by Kumahachi

This is a chicken recipe we often use in my family for Christmas and special occasions.

If you use ready-cut chicken thigh for karaage use, it saves time and effort.
Be careful with the heat and cook well so that you don't end up with raw chicken.

In Step 7, shake the frying pan whilst coating the sauce. Recipe by Kumahachi

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Ingredients

1 serving

230 gramsChicken thigh
1 dashSalt and pepper
1 tbspWhite flour
1 tbspVegetable oil
5 gramsButter
1 tbsp☆Honey
1 tbsp☆Japanese mustard
1 tbsp☆Water
1/2 tbsp☆Soy sauce

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Steps

1

Put ☆ into a bowl and mix (mix the mustard and honey well first, before adding the water and soy sauce to prevent lumps from forming).
2

Pat the chicken dry with kitchen paper. Cut into bite-sized pieces and season with salt and pepper.
3

Put the flour into a plastic bag, add the seasoned chicken and shake to coat.
4

Heat the vegetable oil in a frying pan, and fry chicken from Step 3 from the skin-side down. When it browns, turn it over and cook until browned on both sides.
5

When both sides are browned, put the lid on and cook all the way through on a low heat (approximately 6 minutes).
6

Mix the butter with ☆ from Step 1, and mix again before adding to the frying pan from Step 5.
7

Turn up the heat and reduce the sauce whilst coating the chicken. When the chicken is coated with the sauce and has a beautiful shine, it is done.
8

It is also delicious in a toasted English muffin. I made a sandwich with lettuce leaves.