Japanese poultry dishes. Cooking chicken breasts with ginger in Japanese

Step 1: prepare the garlic.

First, peel the garlic cloves from the husk and rinse under running water. Then transfer to a cutting board and use a knife to cut into fairly large pieces. We cut the ingredient into 4 - 6 parts and put it in a small plate or other container.

Step 2: prepare the ginger.

Now let's start cleaning the ginger. Rinse the root under cool running water and place on a cutting board. With a sharp knife, we cut off all unnecessary branches, larger ones can not be thrown away, but used in cooking. You can remove the peel in several ways, the main thing to remember is that the cut part should be very thin, only 1 - 2 millimeters thick. The easiest way is to take a special knife for peeling vegetables and remove all the peel. But if you don’t have it, then we take a tablespoon or a dull knife and scrape off the peel. Peeled ginger root is cut into medium plates 5 millimeters thick. Then put them in a bowl with chopped garlic.

Step 3: prepare the marinade.

Pour the right amount of soy sauce into a deep plate or bowl, add sugar, pieces of garlic and ginger to it. Stir the contents with a tablespoon until most of the sugar grains have dissolved and set aside.

Step 4: Prepare the Chicken.

We wash the chicken under running water, remove the skin, dry it with paper kitchen towels and transfer it to a cutting board. We free it from bones, tendons and films and, using a knife, cut it into portioned pieces up to about 5 centimeters in size.

Step 5: Marinate the Chicken.

We immerse the resulting chicken pieces in the marinade, carefully coat all the parts with our hands so that the marinade gets on the entire surface of the meat and put it in the refrigerator. Leave to soak for at least 30 minutes, but if you have time then hold the chicken for 1 - 1.5 hours. After the right time, we take out a container with meat from the refrigerator, pour starch into a flat plate and proceed to frying.

Step 6: Fry the chicken.

We turn on the temperature of the stove to a medium level, pour vegetable oil into the pan and put it on the burner. One piece at a time, we begin to roll the chicken in starch on all sides. After all the chicken pieces are covered with starch, and the oil has warmed up, we start frying. Place the chicken in the skillet and cook on one side for 3-4 minutes. Then turn over with a spatula to the other side and fry again for 3-4 minutes. Then turn over again and continue to fry in this way, until a beautiful golden crust is formed. We transfer the finished meat to a beautiful plate, salt and proceed to fry the next batch.

Step 7: Serve Japanese Chicken.

Japanese style chicken served hot. As a side dish, you can cook traditional rice or serve with mashed potatoes, boiled pasta, crumbly buckwheat porridge, as well as fresh vegetables. The chicken turns out to be very tasty, crispy and with a characteristic East Asian twist. Bon appetit!

Chicken hams can be replaced with chicken fillet or breast, although white meat, due to its structure, will turn out to be a little drier than the same ham.

Corn starch can be replaced with regular wheat flour.

To get a delicious golden crust, chicken pieces can be rolled first in a chicken egg, and then in Japanese breadcrumbs called panko.

Chicken dishes are present in all national cuisines, because chicken is the bird that we cook more often than others. Fillets are used to make low-fat diet dishes that are useful for children and athletes, wings in breadcrumbs are fried on the grill by lovers of homemade fast food, and delicious broth can be cooked from the thigh part - the one that cures colds so well. Chicken recipes will not fit on the pages of the largest book: they are so diverse that chicken dishes can be prepared every day without fear that the taste of the bird may get bored. Juicy chicken tabaka glorified Georgian cuisine no less than satsivi and pkhali, chicken with apples in European cuisine is baked as often as turkey in America, and in Russia the stuffing for pancakes from finely chopped chicken in a creamy sauce has become almost a classic. Russian chefs never wonder what to cook with chicken: they know by heart hundreds of variations of cooking chicken with potatoes, mushrooms, buckwheat or in their own juice. The hit of the New Year's table is, of course, oven-fried chicken legs. Marinated in mayonnaise and spices, they are baked with a crispy delicious crust, the taste of which has been familiar to us since childhood. You can cook chicken in any way; during heat treatment, the meat becomes soft and well absorbs the smells of other products. Chicken can be served hot or cold. After cooling, its taste almost does not change, and at low temperatures, chicken dishes remain fresh for a long time. Our authors shared a variety of chicken recipes - from the simplest to the exotic ones with avocado, kiwi and pineapple.

In traditional Japanese cuisine, seasonality is important: each season gives its own products, the main task of the chef is to preserve their original properties. Fresh and grilled fish, pork in sweet and sour sauce, miso soup and, of course, rice are popular here. China has had a great influence on Japanese cuisine. From there came dishes such as ramen noodles and gyoza, in the recipes of which the Japanese managed to add their own zest. Today, Japanese dishes are extremely popular and in demand. Oyakodon (omelet with rice and chicken, unagi-yanagawa), soup with shiitake mushrooms and tempura eel or kare-rice (Japanese curry) can be ordered at any restaurant or cooked at home according to recipes on the website. By the way, kare-raisu has an interesting history of appearance: a cheap but hearty dish was common among British sailors who brought it with them to Japan and presented it to the locals, for whom the taste of curry was very unusual. Kare-rice fell in love with the Japanese, and its recipe has not changed much over time. Among the drinks in the Land of the Rising Sun, they drink tea, sake rice vodka and soft drinks based on juices. Japanese sweets are collectively known as wagashi. For their preparation, adzuki bean paste, agar-agar, tea and various herbs are used. Among them are dorayaki (biscuit stuffed with anko), mochi (buns of boiled white rice in syrup) and yokan (sweet bean paste marshmallow).

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Cooking chicken breasts, it's quick and easy. You can just fry them in a pan for a few minutes and still make a delicious dish. But how long will this recipe last? Most likely quickly pall, if you do not come up with something. That is why today the topic of the article will be cooking chicken breasts in Japanese. It is these original flavors that make the usual dish especially tasty and desirable.

Cooking

Let's start with the chicken breasts first. Nothing special is required, but a little preparation is still required. First you need to carefully defrost the meat. a very gentle ingredient and no intensive methods are inappropriate here. It is better to just shift them for a few hours from the freezer to the middle shelf of the refrigerator. After a few hours, you can start cooking any dish from them.

Rinse the breasts under cool water and remove excess moisture with a paper towel. Next, cut along the fibers into long slices about 1.5 cm thick. It is not required to beat these slices with a hammer, the meat will turn out tender and soft anyway.

Now let's prepare the marinade. To do this, mix curry spices, grated ginger and turmeric in a deep bowl. Pour this mixture with soy sauce, sake and mix well. Now it is necessary to coat each slice properly with a spicy mixture and put it in a plastic bag, which we will put aside in a cool place for about an hour.

After the breasts are well marinated, we take them out of the bag and start frying. Pour a mixture of peanut and sunflower oil into a pan and put it on fire. As soon as bubbles appear on the surface of the oil, we begin the last stage of Japanese cooking.

Pour cornstarch into a bowl. Roll each slice in it and put it on a preheated pan. Fry on each side until nice. Do not overdo it! You need to fry the chicken breasts very little, otherwise they will lose their juiciness and become hard.

After the latter are fried, put them on a large dish. That's all, as you yourself saw, cooking Japanese chicken breasts is quick and easy. Bon appetit!

Ingredients

• 2 chicken breasts, cut into slices;
• 6 tablespoons of soy sauce;
• 2 teaspoons fresh ginger, grated;
• 1/2 cup sake or 1/2 cup dry sherry
• 1 teaspoon curry seasoning;
• 1 teaspoon turmeric seasoning;
• 4 tablespoons of corn starch;
• 4 tablespoons of peanut butter;
• 2 tablespoons of sunflower oil without taste and smell.

Japanese chicken, recipe with photo

If you have an acute desire to enjoy something spicy and unusual for European taste, it is not necessary to rush to an oriental restaurant. After all, you can organize it at home any day, preparing it in an indescribably Japanese way. The combination of both sour, sweet and spicy taste in the sauce fully emphasizes the delicate taste of meat, and a large amount of onion gives the dish a special juiciness.

And the most interesting thing is that it is impossible to understand what is tastier - chicken meat or the onions surrounding it with sauce, the components are so thought out and organic both on their own and in combination with each other.

Required Ingredients:

chicken thighs - 1 kg,

onions - 2 large onions (or 5-6 small ones),

sugar - 100 grams,

soy sauce - 120 ml,

apple cider vinegar - 30 ml,

water - 90 ml,

salt - 0.5 teaspoon,

garlic - 5-6 cloves.

You can use other parts of the chicken, such as wings, legs, or even fillet cut into portions.

Description of the process of cooking chicken in Japanese:

Peel onion and garlic. Cut the onion into thin half rings, and the garlic into slices.

Pour sugar into a thick-walled frying pan and put on a small fire.

Stirring constantly, bring it to a syrup state.

Pour soy sauce into boiling sugar syrup.

Note: when cold soy sauce and boiling sugar syrup are combined, the sugar partially crystallizes, but you should not be afraid, it will soon melt again.

Bring to a boil, then, combining apple cider vinegar with water, pour into the syrup and them. Let the sauce simmer for a minute.

Put the meat on the bottom of the cauldron, add salt, place chopped onion and garlic on top.

Pour hot sauce over them.

Put the cauldron on a slow fire and simmer for at least 1 hour, stirring occasionally.

Serve hot Japanese chicken with fluffy rice.

Chicken cutlet Chikinkatsu- the closest relative of the famous Japanese dishTonkatsu. Only it is prepared not from pork, but from chicken fillet (breast or thighs). In modern Japanese cuisine, dishes that come from Europe often come across. Since the recipe for Chicken Katsu is derived from Tonkatsu, the recipe, while slightly different, is slightly different. Chicken fillet is also breaded in wheat flour, then dipped in the egg mixture and, finally, rolled in breadcrumbs. The chicken prepared in this way is fried in vegetable oil heated to 160-170 ° C until a golden crisp is formed.
Before breading and frying, chicken slices are marinated with ground white (or black) pepper and salt. Alternatively, you can add grated nutmeg, curry powder, or dried basil. Breading can also have frills - you can mix almond crumbs or white sesame seeds into breadcrumbs. As a sauce forchicken katsuTraditionally, either Tonkatsu sauce or Worcestershire sauce is served. And they can also offer demi-glace sauce, tomato sauce, tartar sauce, lemon juice or grated daikon with salt. Chicken Katsu is served like Tonkatsu, most often with thinly shredded white cabbage or seasonal vegetables.

INGREDIENTS (serves 2):
chicken breast fillet (without skin) - 1 pc.,
sake (or Shaoxing wine) - 1 tbsp,
chicken egg - 1 pc.,
wheat flour - 1 tbsp,
ground white (or black) pepper - ½ tsp,
salt - ½ tsp,
breadcrumbs - 4-5 tablespoons,
vegetable oil - 200 ml,
tonkatsu sauce- 2-3 tablespoons

Rinse chicken fillet and pat dry with paper towel.
Slice the chicken into diagonal slices, at an angle of approximately 45° to the cutting board. Thisslicing methodin Japan is calledSogigiri(Jap. そぎ切り, rH. Sogigiri). There is nothing special about this, it just increases the area of ​​\u200b\u200bthe cut, which allows you to cook slices of food faster.
Salt and pepper the chicken pieces on both sides and place in a suitable container. Drizzle with sake or Shaoxing wine, cover with cling film and marinate in the refrigerator for 15 minutes.

In a bowl, beat the egg, as for an omelet.
Pour wheat flour into one dry plate, breadcrumbs into the second. Roll chicken pieces in flour, shaking off excess. Then dip into the egg mixture.

Then roll in breadcrumbs and lay the prepared chicken katsu on a cutting board. It would be nice if, after rolling the chicken slices in breadcrumbs, you put the cutting board on which the breaded slices lie in the refrigerator for 15 minutes.

Put a wok on fire, pour vegetable oil into it for frying chicken and heat it to 160-170 ° C. Fry the chicken katsu in batches until golden brown, about 5-6 minutes, turning them over from time to time. But again, this is in place (this is both the temperature of the oil and the thickness of the chicken katsu), you should not keep them in hot oil for the specified time, seeing that the katsu is already burning. Between loads in hot oil, you need to catch the bread crumbs that have fallen off the breading with a slotted spoon - they will burn and the oil will darken.
Remove the cooked chops from the deep fryer and let the oil drain. You can, of course, use a paper towel for this, but, most likely, the bottom side will remain wet, therefore it is better to use a microwave or convection grill, placing a paper towel under it.