Iron Chef Winner's Japanese Pan-Fried Chicken

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • Remove excess fat from chicken.
  • Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
  • Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
  • 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.
  • Turn chicken and cook other side until brown.
  • Add mushrooms and peppers to pan.
  • When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
  • Remove chicken when sauce thickens; cut into bite-size pieces.
  • Arrange all on a platter.
  • Serve sansho pepper and shichimi togarashi as table condiments.
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