I created this recipe because I wanted to eat a crunchy chicken dish. The consommé, salt, and pepper gives it a satisfying flavor.*Pan fry the chicken on both sides over fairly low heat so that it cooks through to the center.*If there's not enough oil in the pan, add more. For 2 servings. Recipe by annnnn

I wanted to create a simple recipe using nori seaweed.If you sprinkle the chicken with sake and sesame oil, it will be moist and tender. If you use a non-stick frying pan to cook the chicken you won't need any oil. Otherwise, just add a little vegetable oil to the pan. Recipe by Ayatan

My mother used to make this dish when I was a kid. I thought chicken sticks would be fun to eat, so I tried it with chicken tenderloins.You have to use flour to coat the chicken! If you use katakuriko potato starch flour, it won't be sticky and the nori seaweed won't stick to the chicken.I used a plastic bag as shown in the picture.When you are making a large amount, use a bowl!You can substitute the chicken tenderloins with other kinds of chicken if you'd like. Recipe by Yonkochansan

My hubby said he wanted to eat "Garlic Tonkatsu"but we didn't have tonkatsu pork, so I made it with chicken breast, which we did have.Pan fry the chicken on both sides over fairly low heat so that it cooks through to the center.Adjust the amount of flavoring ingredients to your liking.You can use regular salt and pepper instead of Krazy Salt and black pepper.If there's not enough oil in the pan, just add some. Recipe by annnnn

I combined ingredients my son loves to create a recipe that's easy to make for bento lunch boxes.The key is to cut the tenders into small pieces. It lets the flavor soak in and can be cooked quickly. Of course, you can also use thigh or breast meat. Recipe by makkocafe

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

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

I recreated a dish I had at a well known restaurant.Be careful not to burn the cashew nuts. They will continue cooking with residual heat, so take them out when they are just lightly browned. If you like nuts you could add more. Recipe by Setsubunhijiki

My hubby requested a salty and crunchy karaage, so I made these.There's a heavy coat of katakuriko starch, so they fry up crunchy.Here's the usual recipe for Very Juicy Chicken Karaage (Japanese Fried Chicken). Recipe by Panko625

There are too many bento recipes that are soy sauce flavored, so I decided to make a salty version!Cut the meat diagonally to ensure that it is still tender when you eat it.In Step 3 when you're adding in the katakuriko and mixing with chopsticks, if it's still to dry, just add a little water till it's no longer dry.In the morning, just take it out and heat it up for your bento. This totally has saved me. Recipe by Hokkori-no

Easy to prepare dish for chicken lovers.

I thought that this should work well in bentos, and tried it out.They really go well with rice or with drinks.If you are using this in a bento, marinate the chicken the night before in the refrigerator.Since the marinade has mirin in it, the chicken tends to burn easily. Pan fry over low heat to prevent that.The shiso leaves stick easily, so be careful not to cook the chicken for too long after wrapping the pieces with shiso leaves. Otherwise the leaves will turn black.When you turn over the chicken after putting on the shiso leaves, cooking chopsticks are better suited than a spatula. Recipe by Makuma-