Japanese-Style Chicken Saute
Grated onion is the secret to the sauce!
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Make the chicken of equal thickness by slicing open the thick part of the thigh and spreading it open. Cut away all tendons and then sprinkle on a small amount of salt.
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Boil the nanohana in water with a small amount of salt added, cut into easy to eat lengths then dress with a small amount of sesame oil.
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Heat some sesame oil in a fry pan, cook (1) to crispy and golden on both sides to cook through.
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Wipe away any remaining oil in the fry pan, mix together (A) and add in. Bring to a quick boil.
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Cut the chicken into bite-size chunks, arrange with (2) onto plates then pour on (4).
Cooking Basics
Slice halfway into the center
This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.
Lay the knife flat
Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).
Once the thickness is uniform, as seen in the image, butterflying is complete.
Thigh meat sinew is tough and should be removed beforehand. Make a shallow 1 to 2 cm (0.4 to 0.8 in.) wide cut at a right angle into the sinew. Remove the sinew first when preparing bite-sized pieces.
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