Zero guilt even on a diet! This recipe is for exquisite, "no-fry" karaage flavored with plum and shiso leaves, made with high-protein, low-fat chicken breast. It's healthy with minimal oil and perfect for meal prep or bento boxes. The secret to the marinade ensures the flavors soak in deeply, making it exceptionally delicious.
Ingredients
Main Ingredients (2 servings)
- Chicken Breast 1 piece (approx. 300g)
- Pickled Plum (Umeboshi) 2 pieces
- Shiso Leaves 5 leaves
- Potato Starch 3 tbsp
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sesame Oil 1 tsp
- [A] Garlic Tube 3cm
- [A] Ginger Tube 3cm
- Oil for pan-frying 2 tbsp
Steps
- Remove the skin from the chicken breast and slice it thinly so it cooks evenly.
- Remove the pits from the pickled plums and finely mince them with a knife. **(This is the key!)** Mincing them finely helps the flavor soak into the chicken breast.
- Roll the shiso leaves and tear them by hand. **(This is the key!)** Tearing them by hand enhances their aroma.
- In a bowl, combine the chicken breast, Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sesame Oil 1 tsp, Garlic Tube 3cm, and Ginger Tube 3cm. Mix well to let the flavors meld.
- Let it sit for about 15 minutes to allow the flavors to fully penetrate.
- Coat the chicken breast evenly with Potato Starch 3 tbsp and arrange them in the frying pan, ensuring they don't overlap as much as possible.
- Heat Oil for pan-frying 2 tbsp in the frying pan and cook for 3-4 minutes per side, until a delicious golden brown color appears.
- Once both sides are crispy and cooked, transfer to a plate and serve. Enjoy!
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