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We hope you got insight from reading it, now let’s go back to sautéed shio-koji marinated chicken breast with wasabi-soy sauce-mayonnaise recipe. You can cook sautéed shio-koji marinated chicken breast with wasabi-soy sauce-mayonnaise using 8 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to cook Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise:
- Take 1 1/2 tbsp ★Shio-koji
- Prepare 1 large ★Chicken breast
- Provide 1 tsp ★Honey
- Take 2 tbsp Katakuriko
- Prepare 2 tbsp Sesame oil
- Provide 1 tsp ☆Wasabi
- Take 1/2 tbsp ☆Soy sauce
- Take 1 tbsp ☆Mayonnaise
Instructions to make Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise:
- Slice the chicken into about 1.5cm-thick diagonal cuts. Put the ★ ingredients into a plastic bag, mix well and leave to marinate for a day.
- Put the katakuriko in the bag and shake the bag to coat the chicken with the flour. Cook the chicken with sesame oil in a frying pan. Brown it first over high heat, then turn the heat down to low since the chicken can burn easily.
- Turn off the heat and wipe away any excess fat in the pan with paper towels. Add the ☆ sauce ingredients to the pan and coat the chicken with it.
I thought the chicken would become even more delicious if it was marinated in shio-koji, so I adapted the old recipe and adjusted the salt content. To prevent that from happening, slice the chicken diagonally into evenly thick pieces. Put chicken pieces into the mixture and refrigerate for an hour or two. Tuck the wing bones back and rub the entire chicken with the salt koji paste. Lift up the skin at the top of the neck and rub the salt koji onto the chicken breast and under the skin, working as.
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