Easy microwave cooking! A delectable chicken recipe where chicken thighs are coated in a honey mustard sauce. Healthy without frying, potato starch locks in the flavor. Perfect for busy days or when you want to use the microwave. A dish that goes well with rice or as a snack.
Ingredients
Main Ingredients (2 servings)
- Chicken Thighs 300g (1 piece)
- Potato Starch 3 tbsp
Seasonings
- Cooking Sake (Rice Wine) 2 tsp
- Salt a pinch
- Pepper a pinch
- [A] Whole Grain Mustard 1.5 tbsp
- [A] Mayonnaise 1 tbsp
- [A] Honey 1 tbsp
- [A] Soy Sauce 1 tsp
Steps
- Trim excess tendons from 300g Chicken Thighs and prick with a fork several times. (Key Tip!) Piercing the meat prevents it from bursting during cooking.
- Cut the chicken into bite-sized pieces.
- Place the cut chicken in a cooking bag, add 2 tsp Cooking Sake (Rice Wine), a pinch of Salt, and a pinch of Pepper, then massage it in and let it sit for 10 minutes.
- In a bowl, mix together 1.5 tbsp Whole Grain Mustard, 1 tbsp Mayonnaise, 1 tbsp Honey, and 1 tsp Soy Sauce.
- Add 3 tbsp Potato Starch to the bag with the chicken that has been sitting for 10 minutes. Seal the bag, leaving some air inside, and shake to evenly coat the chicken with the starch. (Key Tip!) Using a cooking bag reduces the number of dishes and allows for easy, mess-free coating.
- Arrange the starch-coated chicken pieces on a heatproof plate lined with parchment paper, leaving space between them to prevent sticking.
- Microwave the chicken at 600W for 4 minutes.
- After 4 minutes of cooking, flip the chicken pieces and microwave again at 600W for another 2 minutes and 30 seconds. (Key Tip!) Flip the chicken halfway through to ensure even cooking.
- Transfer the cooked chicken to the bowl with the prepared sauce. Don't worry if there's still some powdery starch visible; coat the chicken thoroughly.
- Once coated with the sauce, transfer to a plate and garnish with dried parsley, if desired.
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