Tender Teriyaki Using Chicken Breast

Name: Tender Teriyaki Using Chicken Breast
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Chicken breast; 1 1/2 tbsp ★Sake; 1 tbsp ★Mayonnaise; 1 ★Salt and pepper; 2 tbsp Plain flour or katakuriko (Step 3); 1 1/5 tbsp Sugar; 1 1/2 tbsp ▲Soy Sauce; 2 tbsp ▲Sake (or Water); 1/2 tsp ▲Vinegar (optional)

cookpad.japan @cookpad_jp

There are many ways to tenderise meat. I used mayonnaise and vinegar in this recipe.
At first I added honey, mayonnaise and sake, and marinated the chicken overnight. I found the meat was too tender and had lost its good texture...
I reached this recipe after several trials.

If you add vinegar, you can make the meat even more tender.

You can freeze them and defrost the day before you plant to cook.
If you use a microwave to defrost, do not overcook. It will harden the meat. Recipe by Iku..

If you add vinegar, you can make the meat even more tender.

You can freeze them and defrost the day before you plant to cook.
If you use a microwave to defrost, do not overcook. It will harden the meat. Recipe by Iku..

cookpad.japan @cookpad_jp

If you add vinegar, you can make the meat even more tender.

You can freeze them and defrost the day before you plant to cook.
If you use a microwave to defrost, do not overcook. It will harden the meat. Recipe by Iku..

If you add vinegar, you can make the meat even more tender.

You can freeze them and defrost the day before you plant to cook.
If you use a microwave to defrost, do not overcook. It will harden the meat. Recipe by Iku..

Saved

Ingredients

2 servings

1 largeChicken breast
1 1/2 tbsp★Sake
1 tbsp★Mayonnaise
1★Salt and pepper
2 tbspPlain flour or katakuriko (Step 3)
1 1/5 tbspSugar
1 1/2 tbsp▲Soy Sauce
2 tbsp▲Sake (or Water)
1/2 tsp▲Vinegar (optional)

Saved

Steps

1

Remove the skin and slice the meat diagonally. Cut the slices into bite-sized pieces. Prick the meat with a fork several times and put them into a plastic bag. Add the ★ ingredients and mix well.
2

If you have time, leave them to stand for at least 20 minutes. The marinade is absorbed into the meat and this helps the chicken to be tender and moist in the end.
3

Add the flour and mix well. Coat the chicken with flour evenly (if you use katakuriko, you will have a tender result, but it won't crisp up).
4

Mix the ▲ ingredients.
5

Heat 2 tablespoons of oil (not listed in the ingredients) and arrange the chicken (in one layer).
6

Fry the chicken over a medium heat for 2 minutes until golden brown and turn over. Fry for a further minute.
7

Lower the heat to low and sprinkle sugar over the meat quickly and drizzle over with ▲. Coat the chicken with the sauce evenly. Cover and cook for another 2 to 2 and 1/2 minutes.
8

Uncover and turn the heat to high to reduce the sauce. Coat the chicken with the sauce. (Move the frying pan occasionally so that the sauce coats the chicken well and make it shiny.)
9

When the sauce is almost evaporated and the chicken looks shiny, transfer the chicken pieces onto a serving dish. Pour over the leftover sauce from the frying pan. Serve with some mayonnaise and vegetables of your choice.
10

I sprinkled with black sesame seeds on top. I combined mayonnaise and milk to make the sauce.
11

I seasoned the chicken well so as to use them for my lunch box. You can make sandwiches or a rice bowl with them. It's nice to serve them with salad on the side.