Dashi Butter Chicken
Ingredients
- 2 cloves garlic, finely minced
- 1 tablespoon pickled ginger
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 1 tablespoon mirin
- 1/4 teaspoon sesame oil
- 1 pinch cayenne pepper
- 1/2 teaspoon white sugar
- 2 large boneless chicken breasts
- 2 tablespoons potato starch
- 3 tablespoons vegetable oil
- 1 cup chicken broth
- 2 tablespoons marinade
- 1 tablespoon mirin
- 3 tablespoons rice vinegar
- 1 teaspoon dashi granules
- 2 tablespoons unsalted butter
- 1 teaspoon furikake
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Instructions
- Combine garlic, pickled ginger, soy sauce, sake, mirin, sesame oil, cayenne, and sugar in a shallow dish for the marinade; mix to combine with a fork and set aside.
- Pound chicken breasts between 2 pieces of plastic wrap to a uniform thickness. Transfer to marinade and toss several times to coat. Spoon some of the marinade on top. Wrap tightly and marinate in the refrigerator for 30 to 60 minutes.
- Remove chicken breasts from the marinade and place on paper towels. Blot dry with paper towels; do not discard marinade. Dust both sides of the chicken breasts with potato starch, cornstarch, or flour.
- Add oil to a nonstick pan over medium-high heat until shimmering. Shake off excess starch from chicken breasts and place in the pan, smooth side down. Cook for about 3 minutes without disturbing. Once chicken breasts begin to sizzle in the oil, turn heat down to medium.
- Turn chicken over; cook the second side for about 3 minutes, and turn over again. Cook until chicken is no longer pink at the center and juices run clear, about 1 minute more. An instant read thermometer inserted in the center should read 165 degrees F (74 degrees C). Remove to a plate, and place uncovered in a warm oven while making sauce.
- Pour off any excess oil from the pan, and place over high heat. Add chicken broth, 2 tablespoons of reserved marinade, mirin, rice vinegar, and dashi granules and bring to boil, stirring occasionally. Discard remaining marinade. Cook mixture until reduced by at least 75% and slightly thickened, about 4 minutes. Turn off heat, add butter, and swirl the pan until butter disappears.
- Plate chicken and spoon sauce over the top to serve. Garnish with a pinch of furikake if desired.
Source
Original recipe: View Original