Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Iron Chef Winner's Japanese Pan-Fried Chicken Recipe
    Lost? Site Map

    Iron Chef Winner's Japanese Pan-Fried Chicken

    Iron Chef Winner's Japanese Pan-Fried Chicken. Photo by *Parsley*

    1/3 Photos of Iron Chef Winner's Japanese Pan-Fried Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sue Lau's Note:

    A recipe from Katsuyo Kobayashi, and her book "Quick and Easy Japanese Cookbook". She was one of two female chefs to defeat Iron Chef Chen Kenichi, and is also considered to be Japan's favorite TV cooking show host.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 -3 boneless chicken thighs
    • 8 fresh shiitake mushrooms
    • 8 shishito green peppers or 3 small bell peppers
    • 2 -3 tablespoons mirin (or 2-3 tbsp. sake + 2 tsp. sugar)
    • 2 -3 tablespoons soy sauce
    • japanese sansho pepper (optional)
    • shichimi togarashi pepper or red chili pepper flakes (optional)

    Directions:

    1. 1
      Remove excess fat from chicken.
    2. 2
      Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
    3. 3
      Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
    4. 4
      Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
    5. 5
      Turn chicken and cook other side until brown.
    6. 6
      Add mushrooms and peppers to pan.
    7. 7
      When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
    8. 8
      Remove chicken when sauce thickens; cut into bite-size pieces.
    9. 9
      Arrange all on a platter.
    10. 10
      Serve sansho pepper and shichimi togarashi as table condiments.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on March 02, 2009

      So simple and yet so delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2008

      55

      fantastic! i love the sweet/salty/spicy flavor this dish has. i never had shiitake mushrooms before this but they will definately be a regular in my stir-fry's from now on! i didnt have mirin but something called sweet cooking sake which sounded close, i didnt have the optional sasho pepper but tried to compensate with cracked black pepper & a bit of lemon pepper since zaar ingredients said sancho pepper has a lemony flavor...added about a tbs of cracked red pepper for some kick & yum!! i didnt get a picture but lucky you have some great ones already so i dont feel so bad! :) thanks sue!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2008

      55

      If you want tasty, colorful Asian food in a hurry, this is it! I used red and green bell peppers for this..... it made for a very colorful end result. I subbed baby bella mushrooms for shiitake and I think it worked very well. This is great over rice or noodles or just by itself! Thanx for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Iron Chef Winner's Japanese Pan-Fried Chicken

    Serving Size: 1 (99 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 128.4
     
    Calories from Fat 65
    50%
    Total Fat 7.2 g
    11%
    Saturated Fat 2.0 g
    10%
    Cholesterol 39.4 mg
    13%
    Sodium 585.9 mg
    24%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.7 g
    6%
    Protein 9.6 g
    19%

    The following items or measurements are not included:

    shishito green peppers

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites