A budget-friendly, time-saving, and voluminous recipe for "Fluffy Shiso Chicken" using chicken breast and shiso leaves. The egg-enriched batter creates a crispy outside and a moist, tender inside. The refreshing flavor of shiso perfectly complements the savory chicken, making it ideal for both rice and snacks.
Ingredients
Main Ingredients (2 servings)
- Shiso Leaves 6 leaves
- Chicken Breast 1 small piece (250g)
- Egg 1
- All-Purpose Flour 2 tbsp
Seasonings
- Cooking Sake (Rice Wine) 1 tbsp
- Mayonnaise 1 tbsp
- Chicken Bouillon Powder 1 tsp
- Salt (to taste)
- Pepper (to taste)
Steps
- Finely chop 6 shiso leaves after removing the stems.
- Slice 1 small piece (250g) of chicken breast lengthwise and cut into thin slices about 1cm thick. If large, cut into bite-sized pieces.
- Place the sliced chicken breast and chopped shiso leaves in a bowl.
- Add 1 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Mayonnaise, 1 tsp of Chicken Bouillon Powder, salt (to taste), pepper (to taste), and 1 egg to the bowl.
- Beat the egg and mix everything thoroughly.
- Add 2 tbsp of All-Purpose Flour and mix until no lumps remain.
- Heat oil to a depth of about 3-5mm in a frying pan over medium heat.
- Arrange the chicken breast coated in the batter in the heated frying pan. Use a spatula to scrape any remaining batter from the bowl onto the chicken.
- Cook over medium heat for 2 minutes 30 seconds to 3 minutes until golden brown on the bottom, then flip.
- Cook the other side until golden brown.
- Cook for a total of 5-6 minutes, until both sides are golden brown and cooked through. Remove and drain the oil.
- Once drained, plate the chicken. (The key!) Adding egg to the batter creates a fluffy, crispy texture while keeping the chicken moist and tender.
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