This is our family's regular dish.-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

Chicken tenders are low in calories so they're often eaten when you're on a diet, but since my husband isn't on a diet I transformed it. I thought of a recipe that wouldn't dry out the chicken and that would be delicious enough for my husband to eat.- Make sure you remove the sinew!- Flatten them out well (about as thick as a chicken nugget).- This time I let them marinate overnight and cooked them in the morning for bentos. I always marinate and store a large batch and then just cook the amount that I want to use for dinner or bentos! For 3 servings. Recipe by Noriakikun no tsuma

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis

I had a lot of Japanese leeks.In Step 7, pour 5 mm of oil into the frying pan.Of course, you can deep fry the mixture using a lot of oil.The mixture is seasoned, but serve with ponzu sauce, etc.I think it's nice with a generous amount of ginger. Recipe by santababy

Easy to prepare dish for chicken lovers.

I came across this recipe when I was bored and hungry. I watched my mother cook it a few times, but I added my own touch to it. Simply and tasty, perfect for lunches and dinners.

Originally, this chicken was pan-fried with olive oil. Then I thought, since the mayonnaise was mixed in at the end, why not try adding it from the beginning. So I tried and it was a success.If the chicken gets scorched at Step 5, remove the burnt part with paper towels so it looks better. Recipe by SKYDRIVE

The sweet and sour flavors of this dish will stimulate your appetite. Adjust the amount of the honey if necessary. You might feel this dish will turn out too sweet, but the salt, pepper and soy sauce help bring the sweetness down a little. This dish is good to place in lunch boxes, so pack in your bento!!Remove skin from the chicken if you like, but I think the oils released from the skin makes this dish tastier. Remove it if you don't like greasy food.During Step 6, turn up the heat to thicken the sauce. Be careful not to let the sauce burn while reducing. Recipe by Rika&chako

This is made with chicken breasts, which dry out easily, but by seasoning with the sugar and sake, which help to retain liquid, they turn out moist and juicy. I used that method and added some yuzu pepper paste to make this salty fried chicken karaage. They came out so tasty that now they're a common dish in our home.-Not only does rubbing the chicken with sugar and sake season the meat, it also makes it moist and juicy.-By slicing the chicken into thin strips first and then gathering it up, they become plump and tender when fried.-If you want to have a richer flavor, you can add some more salt. Recipe by Niwanomomo

I always think that prepping food right after bringing the ingredients home is a bother.So in order to test how well sake works in such situations, I tried marinating whole chicken breasts in sake and cooking it the next day. The results were great - the sake really made the chicken delicious.Since this is home cooking, I think it's important to keep things simple.Chicken breast meat tends to get dry and stringy, but the sake keeps it moist even when cooked.You just need to put the chicken and the flavoring ingredients in a bag, so it's easy.Chicken coated with bread crumbs is usually baked in the oven, but I prefer the easiness of cooking things quickly in a frying pan. Recipe by Yukijirushi

This recipe comes from memories of my mother and grandmother in the kitchen. I've made some tweaks to really set it off.