Finely minced garlic burns easily in the frying pan, but using grated garlic is a perfect solution to this problem. ♪* I remove the skin from the chicken, but feel free to leave it on.* Cover with the lid immediately after sprinkling with white wine. Recipe by Akane

I was picked as a cooking tester for a brand of vinegar. I tasted the vinegar at the interview and wanted to make the salad like this. The salad was tasty as I hoped!Apple cider vinegar I used has spices such as clove and cardamon and perfectly matches the umami from chicken and scallops. Recipe by ochikeron

This chicken sauté is my family's favorite dish. Even my son, who usually doesn't eat so much, can enjoy large helpings of this. I marinated the chicken beforehand so that it's flavored well with garlic and herbs.As I wanted the skin side crispy, I removed any excess oil with kitchen paper as much as possible. This helps make the skin very crispy. Recipe by yukihapi

Simple to make and delicious!

To eat juicy chicken breast that's prone to drying out. I made this into stylish dish. It's easy to make with the ingredients I usually have on hand.It seems oily, but it's not!If it's cooked too much, it's going to get hard.Use a thick plastic bag as a thin one will rip and that'll be a tragedy. Recipe by Iku..

The is a simple, yet fashionable french-style meat dish: the ever-popular chicken sauté. I take this to my husband's families' house every Christmas. I always decorated with red or green bell peppers.The butter and soy sauce flavor is so good and this dish is incredibly easy to make.Start cooking the chicken on the skin-side. If there's not enough oil, it will burn quite easily. When you flip the chicken over, wipe away an excess oil.When making the sauce, if you add a little garlic or miso to the onion, the flavour will be a bit different, but still delicious. Recipe by Nanohana uchan

Lately I've often made salt-fried chicken using chicken thighs. I was wondering if I could make it with chicken breasts keeping the same flavor and texture. I tried making it but it turned out to be a little bit hard.I'd heard that adding mayonnaise makes the chicken tender before, so I tried it. It was right!I sliced the chicken diagonally into strips so that the chicken will cook tender.When you add katakuriko potato starch flour and mix with chopsticks during Step 3, you should have a little bit dry part left, so please adjust the amount.You can keep this dish in the freezer and microwave in the morning to add to a bento. It's a bit help! Recipe by Hokkori-no

One of the Chinese Restaurants’ menus that my daughter and I always ordered back in my home country 😍. It’s crunchy, buttery salty, and spicy. Just the perfect combination. You can use fish or oyster mushrooms to replace the chicken or even shrimps. Please follow my Instagram @jenscookingdiary (Indonesian) or @jenscookdineandtravel (English) if you like my recipes 🙏🏻

My husband put in a request for garlic flavored karaage.I just used whatever I had on hand at home.And my husband and the kids found it to be really delicious! I made a well-received karaage.When frying in step 8 please avoid quickly touching the meat with chopsticks, etc.For turning the meat over, etc, wait until a minute after you start to fry them.The meat won't clump together in the pot, so it's okay. Recipe by Maecchiturbo

This is a variation of the "Sautéed Chicken with Soy Sauce Butter."When sautéing the chicken, if you only add a little oil the chicken will burn easily, so add a generous amount of oil.A lot of oil will seep out of the skin, so make sure to wipe it away before flipping over your chicken to cook the other side. Recipe by Nanohana uchan