A chicken breast version of the super popular chicken steak! This is a recipe for an exquisite chicken steak that results in crispy skin and a plump, tender inside. We'll use secret techniques 'Shape Memory' and 'Transform' to maximize the chicken breast's umami. It's healthy yet filling, and a dish that will have you reaching for more rice.
Ingredients
Main Ingredients (1 serving)
- Chicken Breast 1 piece (300-350g)
- Flour (as needed)
Seasonings
- Salt 1/2 tsp
- Olive Oil 1 tbsp
- Grated Garlic 1 clove
- Butter 20g
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- Coarse Black Pepper (to taste)
Steps
- Make cuts into the thick part of chicken breast (1 piece, 300-350g), and butterfly it to create an even thickness throughout.
- Season both sides of the butterflied chicken breast generously with salt (1/2 tsp). Make sure to season the cut areas as well.
- Lightly dust the entire chicken breast with flour (as needed). Using a fine-mesh sieve helps to coat it evenly. This helps to lock in the umami and create a beautiful sear.
- Stretch the skin of the chicken breast and tightly wrap it around the meat, returning it to its original shape. This is the 'Shape Memory' technique, which helps to restore it to a plump, good state.
- Heat olive oil (1 tbsp) in a frying pan and place the chicken breast with the skin side down.
- Cook slowly over low to medium heat, starting with the skin side. Keep the butterflied parts closed and cook without letting them open. To prevent uneven cooking, perform 'position changes,' moving the chicken to areas of the pan with more oil.
- Once the skin side is nicely browned, open up the sides and continue to cook, utilizing the sides of the pan. This is the 'Transform' technique. Since the edges of the chicken breast tend to cook faster, cooking it in stages makes it juicy. Repeat the process of closing and opening.
- When the center starts to turn white, flip it over.
- The other side cooks quickly, so just cook it lightly before turning off the heat. Be careful not to overcook, as it will become dry.
- After removing the cooked chicken breast, turn off the heat and add grated garlic (1 clove), butter (20g), soy sauce (1 tbsp), and mirin (sweet rice wine) (1 tbsp) to the hot frying pan.
- Briefly heat the sauce, lightly simmering it while incorporating the chicken's juices.
- Pour the sauce over the cooked chicken breast. If you like a crispy texture, also drizzle some on the edges.
- Finish by generously sprinkling coarse black pepper (to taste).
- Slice the chicken breast against the grain to make it tender. Cutting along the grain will give you a firmer texture.
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