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!
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!
Ingredients
8-10 boneless skinless Chicken Thighs
Salt and Pepper
2 tbsp Oil
30 g Butter
4 tbsp Soy Sauce
2 tbsp Sake or White Wine
2 tbsp Mirin or Cider Vinegar
4 tbsp Water
2 tsp Sugar
Marinade
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
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