Vinegar makes chicken breast so tender and juicy! This light and glossy dish tastes amazing even when cooled, making it perfect for bento boxes! ♪
Ingredients
2 servings- Chicken breast1 piece (250-300g)
- Potato starch3 tbsp
- Salad oil1 tbsp
- Shredded green onion4cm
- ★Sake2 tbsp
- ★Rice vinegar3-3.5 tbsp
- ★Salta pinch
- ★Black peppera pinch
- ★Sugar1 tbsp
- ★Soy sauce1 tbsp
- ★Mirin1 tbsp
Directions
35 min- 1
Slice the chicken breast into bite-sized pieces about 1-2cm thick by cutting against the grain.
- 2
Place the 250-300g chicken breast in a plastic bag with ★sake 1 tbsp, ★rice vinegar 1 tbsp, ★salt a pinch, and ★black pepper a pinch. Massage well to marinate and let sit for 10-15 minutes to infuse the flavors.
- 3
Add potato starch 3 tbsp to the marinated chicken and coat evenly while still in the bag.
- 4
Heat salad oil 1 tbsp in a frying pan over medium heat, then cook the chicken breast until both sides are golden brown.
- 5
Add ★sugar 1 tbsp, ★soy sauce 1 tbsp, ★mirin 1 tbsp, ★sake 1 tbsp, and ★rice vinegar 1.5-2 tbsp to the pan. Toss gently over low heat to coat. Be careful as it burns easily.
- 6
Transfer to a serving plate and garnish with shredded green onion (4cm) on top to finish.
- 7
By achieving a deep golden color, the sweet vinegar sauce clings better and the flavors shine through.
- 8
Cutting the chicken breast into thin slices makes it perfect for onigirazu or sandwiches.
- 9
As the sauce cools, it coats the chicken even better and tastes delicious even when cold.
Tips
When using as a sandwich filling, cut into thicker slices (about 1cm) for easier assembly and eating. Avoid moving the chicken too much at the beginning of cooking so the starch coating stays intact and creates a crispy golden exterior. After adding the sauce, work quickly to prevent burning.
Nutrition
Per serving- Calories280 kcal
- Protein32 g
- Fat10 g
- Carbs15 g
- Sodium1.8 g
Vinegar makes chicken breast so tender and juicy! This light and glossy dish tastes amazing even when cooled, making it perfect for bento boxes! ♪
Ingredients
2 servings- Chicken breast1 piece (250-300g)
- Potato starch3 tbsp
- Salad oil1 tbsp
- Shredded green onion4cm
- ★Sake2 tbsp
- ★Rice vinegar3-3.5 tbsp
- ★Salta pinch
- ★Black peppera pinch
- ★Sugar1 tbsp
- ★Soy sauce1 tbsp
- ★Mirin1 tbsp
Directions
35 min- 1
Slice the chicken breast into bite-sized pieces about 1-2cm thick by cutting against the grain.
- 2
Place the 250-300g chicken breast in a plastic bag with ★sake 1 tbsp, ★rice vinegar 1 tbsp, ★salt a pinch, and ★black pepper a pinch. Massage well to marinate and let sit for 10-15 minutes to infuse the flavors.
- 3
Add potato starch 3 tbsp to the marinated chicken and coat evenly while still in the bag.
- 4
Heat salad oil 1 tbsp in a frying pan over medium heat, then cook the chicken breast until both sides are golden brown.
- 5
Add ★sugar 1 tbsp, ★soy sauce 1 tbsp, ★mirin 1 tbsp, ★sake 1 tbsp, and ★rice vinegar 1.5-2 tbsp to the pan. Toss gently over low heat to coat. Be careful as it burns easily.
- 6
Transfer to a serving plate and garnish with shredded green onion (4cm) on top to finish.
- 7
By achieving a deep golden color, the sweet vinegar sauce clings better and the flavors shine through.
- 8
Cutting the chicken breast into thin slices makes it perfect for onigirazu or sandwiches.
- 9
As the sauce cools, it coats the chicken even better and tastes delicious even when cold.
Nutrition
Per serving- Calories280 kcal
- Protein32 g
- Fat10 g
- Carbs15 g
- Sodium1.8 g
Tips
When using as a sandwich filling, cut into thicker slices (about 1cm) for easier assembly and eating. Avoid moving the chicken too much at the beginning of cooking so the starch coating stays intact and creates a crispy golden exterior. After adding the sauce, work quickly to prevent burning.