Recipe of Favorite Sweet & Salty Simmered Chicken Breast

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Steps to Prepare Award-winning Sweet & Salty Simmered Chicken Breast. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Sweet & Salty Simmered Chicken Breast is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Sweet & Salty Simmered Chicken Breast using 10 ingredients and 4 steps. Here is how you cook that.

I thought of a chicken recipe that would taste great but wouldn't dry out with time. You can use chicken thigh meat instead. Recipe by Raby

Ingredients and spices that need to be Make ready to make Sweet & Salty Simmered Chicken Breast:

1. 500 grams Chicken breasts
2. 1 dash Salt
3. 2 tbsp Sake
4. 1 Flour
5. 250 ml Japanese dashi stock
6. 3 tbsp Soy sauce
7. 2 tbsp Mirin
8. 1 tbsp Sugar
9. 1 Grated daikon radish
10. 1 as much (to taste) Green onion or scallion

Instructions to make to make Sweet & Salty Simmered Chicken Breast

1. Cut the chicken breast meat into strips and sprinkle a little salt over them. Rub sake into the meat as well and leave to rest.
2. Cover the meat in a thin layer of flour and fry in a frying pan that has been greased with a thin layer of vegetable oil (not listed) until golden brown. The meat will be simmered after this step so don't worry if it isn't cooked all the way through.
3. Take the meat out of the pan and give the pan a quick wash. Add the dashi stock into the clean pan and place over the heat. When the dashi stock is boiling, mix in the soy sauce, mirin and sugar. Then put the chicken back in the pan.
4. Cover the pan with a lid and simmer on a medium heat for 5-6 minutes. Transfer the chicken to a plate, top with grated daikon radish and sprinkle some green onion. Lastly, pour over the sauce and it's done.

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