A budget-friendly appetizer using chicken breast. This refreshing and addictive chicken is coated in a sweet and sour sauce made with plum and honey that will whet your appetite. Enjoy the delightful texture contrast between the minced and diced chicken. Also great for bento boxes.
Ingredients
Main Ingredients (2 servings)
- 1 Chicken Breast (350g)
- 1 tbsp Cooking Sake (Rice Wine)
- 2 tbsp Potato Starch
- 1 tbsp Toasted Sesame Seeds
- 10 Shiso Leaves
Seasonings
- [A] 1 Honey-Pickled Plum
- [A] 2 tbsp Soy Sauce
- [A] 2 tbsp Mirin (Sweet Rice Wine)
- [A] 1 tbsp Honey
Steps
- Remove the skin from the chicken breast.
- Cut the chicken breast in half. Thinly slice one half into 1cm to 1.5cm thick pieces.
- Cut the remaining half into 1cm to 1.5cm cubes.
- Cut the removed chicken skin and the other half of the chicken breast into appropriate sizes, then mince them by pounding with a knife.
- Place the pounded chicken and the diced chicken in a bowl. Rub in 1 tbsp Cooking Sake (Rice Wine) and let it sit for about 10 minutes.
- Carefully remove the pits from the honey-pickled plum. Alternatively, use plum paste from a tube.
- In a small bowl, combine the pitted plum (or plum paste), 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), and 1 tbsp Honey. Mix well to create the sauce.
- Add 2 tbsp Potato Starch to the chicken that has been marinating in sake. Mix by rubbing it into the chicken until well coated.
- Add 1 tbsp Toasted Sesame Seeds and 10 Shiso Leaves (stems removed and finely minced) to the chicken mixture. Mix until evenly distributed.
- Heat Vegetable Oil in a frying pan over medium-high heat.
- Lightly wet or oil your hands, shape the chicken mixture into round patties, and place them in the hot frying pan. You can also use a spoon to drop portions into the pan.
- Once nicely browned, flip the chicken patties over.
- Cover the pan and steam-fry over low to medium heat for about 2 minutes.
- Once browned and about half cooked, remove the chicken from the pan temporarily.
- Cook the remaining chicken in the same manner.
- Return all the chicken to the frying pan. Add the prepared sauce and cook over high heat, stirring constantly, until the sauce thickens and coats the chicken evenly. (Key Tip!) Adding minced chicken, diced chicken, and chicken skin creates a variety of textures with every bite. The sake and potato starch also ensure a moist and tender result.
- Once the sauce has thickened and coated the chicken, transfer to a plate and serve. Enjoy!
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