Tender Shio-koji Chicken Breasts.
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Alright, don't linger, let's practice this tender shio-koji chicken breasts menu with 3 components which are undoubtedly easy to find, and we have to process them at the very least through 9 ways. You should devote a while on this, so the resulting food could be perfect.
Composition Tender Shio-koji Chicken Breasts:
- Need 1 small - Chicken breast.
- You need 1 tbsp - Shio-koji.
- Give 2 tbsp of Katakuriko.
Tender Shio-koji Chicken Breasts start cooking:
- Pierce the breast all over with a fork..
- Slice the chicken breast into bite size pieces along the grain..
- Put the shio-koji and chicken in a bag, seal it tightly and rub together well..
- Marinate for at least 30 minutes, pat dry with paper towels, and coat with katakuriko. Heat vegetable oil in a warmed frying pan (not listed) and fry..
- Cook it on low heat and once it starts to turn golden brown, flip it over and cook it until it's completely golden brown..
- If you can't be bothered to pat dry the pieces, then cover it with half a tablespoon of shio-koji on paper towels and marinate for at least 30 minutes..
- You can mix the katakuriko with whatever spices you like. (In this picture I used half a teaspoon each of curry power and tumeric). Enjoy modifying the spices to whatever you like..
- Cut them into bite-sized pieces makes them so tender. If you cut them into long strips, there is a good change that they will dry out..
- Just like the picture above, you can chop up green peppers, let them marinate with the chicken for 30 minutes, and cook them..
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