CookPal AI
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Large Fried Chicken Breast with Ume-Nira Sauce

Coût $8, économiser $12

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Main

    • 🍗 1 piece (300g) chicken breast
    • 35g nira (chives)
    • 1 umeboshi (pickled plum)
    • 2 tbsp potato starch
    • Enough salad oil for frying

  • Preparation

    • 1 tbsp sake
    • 🍬 1/2 tsp sugar
    • 🧂 1/4 tsp salt

  • Sauce

    • 2 tbsp ponzu soy sauce
    • 1 tsp sesame oil
    • 1/2 tbsp white sesame seeds

ÉTAPES

1

Cut into the thick part of the chicken breast and flatten it to about 1cm thickness using a rolling pin. Place it in a plastic bag, add sake, sugar, and salt, and massage well. Let it rest in the refrigerator for 10 minutes.

2

Cut the nira into 5mm pieces and finely chop the umeboshi after removing the seed. Mix them in a bowl with ponzu soy sauce, sesame oil, and white sesame seeds to make the ume-nira sauce.

3

Add potato starch to the plastic bag with the chicken and coat it evenly.

4

Heat salad oil in a frying pan to 170°C. Fry the chicken for about 3 minutes until golden brown, then flip and fry for another 2 minutes until cooked through and crispy.

5

Cut the fried chicken into bite-sized pieces, plate it, and drizzle with the ume-nira sauce.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 35g
    Protéines
  • 20g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh chicken breast for optimal tenderness.Adjust the amount of sauce to your taste preference.Pair with steamed rice or a light salad for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.