Simple Way to Prepare Quick Sweet and Savory Chicken Thighs with Shiso Leaves

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Perfect Sweet and Savory Chicken Thighs with Shiso Leaves. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sweet and Savory Chicken Thighs with Shiso Leaves, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet and Savory Chicken Thighs with Shiso Leaves delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet and Savory Chicken Thighs with Shiso Leaves is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Sweet and Savory Chicken Thighs with Shiso Leaves using 14 ingredients and 5 steps. Here is how you cook that.

I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock. The sake softens the chicken. Coat the chicken with katakuriko for plump and juicy bites of chicken. If you don't have spring onion, use regular onion slices. Recipe by Shiawasenashokutaku

Ingredients and spices that need to be Get to make Sweet and Savory Chicken Thighs with Shiso Leaves:

1. 2 Chicken thighs
2. 2 tbsp Sake
3. 1 dash Coarsely ground black pepper
4. 1 Katakuriko
5. 1 Olive oil
6. 100 ml ●Water
7. 2 tbsp ●Sake
8. 2 tbsp ●Soy sauce
9. 1 tbsp ●Sugar
10. 2 tsp ●Dashi stock granules
11. 1/2 ●Spring onion (finely chopped)
12. 1 dash ●Coarsely ground black pepper
13. 8 leaves Shiso leaves
14. 1 White sesame seeds

Instructions to make to make Sweet and Savory Chicken Thighs with Shiso Leaves

1. Butterfly and open up the chicken from the center and cut into bite-sized pieces. Season with sake and coarsely ground black pepper and then let sit for 15 minutes.
2. Combine the ● ingredients. Julienne the shiso leaves.
3. Sprinkle the chicken from Step 1 with katakuriko. Pan-fry in a frying pan with olive oil until each side is nicely browned. Arrange on a dish.
4. Wipe off the excess oil from the frying pan and add the ● ingredients to the same pan. Heat until the sauce thickens and then pour over the chicken.
5. To finish it off, top with the shiso leaves. Optionally sprinkle with white sesame seeds and serve.

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