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Japanisches Butter Huhn

1 Mins read
Japanisches Butter Huhn

Japanese Butter Chicken

Pane-Bistecca
This way of cooking Japanese butter chicken is firstly very simple and secondly very juicy and tasty.

A sophisticated marinade is added later, and butter is added at the end, which was new to me, so I just had to try it out. And it was worth it!
Prep time
10 min
Cooking time
35 min
Portions
4
Total time
45 min

Ingredients

  • 8-10 boneless skinless Chicken Thighs

  • Salt and Pepper

  • 2 tbsp Oil

  • 30 g Butter

  • Marinade

  • 4 tbsp Soy Sauce

  • 2 tbsp Sake or White Wine

  • 2 tbsp Mirin or Cider Vinegar

  • 4 tbsp Water

  • 2 tsp Sugar

Instructions

1

Step 1

Lay the chicken out on a work surface and prick the top several times with a fork. Then season with salt and pepper.
2

Step 2

Mix the marinade ingredients together and set aside.
3

Step 3

Heat the oil in a wide pan and fry the chicken on both sides. This will take about 8-10 minutes.
4

Step 4

Then add the marinade to the chicken and simmer, covered, until the chicken is cooked through. (approx. 15-20 minutes, making sure it doesn’t burn, add a little more water if necessary.
5

Step 5

Remove the lid and add the butter. Using a spoon, spoon the melted butter over the pieces of meat several times.
6

Step 6

Sprinkle with chopped parsley or sesame seeds and serve.

Notes

You can add more butter if you like! Here are more Japanese Recipes
Japanisches Butter Huhn
Japanisches Butter Huhn
Japanisches Butter Huhn
Japanisches Butter Huhn
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