Sweet & Sticky Chicken on Rice

Just simmer the chicken with dashi and seasonings and get a lovely sweet sticky sauce that will lovingly coat the rice...mmm, delicious!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Cook: 20 min

Ingredients

Chicken breast or thighs 350g
Flour 1-2 tbsp
Potato starch 1 tbsp
Salt a pinch
Vegetable oil as required
Dashi stock 180-200ml
Soy sauce 1 tbsp
Mirin or sugar 2-3 tsp
Cooked rice for 2 people
Your favourite vegetables or pickles as required

Method

1
Mix the flour, potato starch and salt together in a bowl. Finely slice the chicken.
2
Dredge the chicken lightly with the flour mix from Step 1. Remove any excess flour.
3
Put the vegetable oil in a frying pan and add the chicken.
4
Fry until lightly browned, like this.
5
Add the dashi stock to the pan and bring to the boil. Cook the chicken through, it should take about 5-7 minutes.
6
Add the soy sauce, sugar or mirin and simmer until the sauce thickens.
7
Put the cooked rice in a bowl and top with the chicken. Pour over the sauce then garnish with your favourite vegetables or pickles. I also sprinkled some chilli powder on top.

Tips & Note

Chicken breast cooks quicker than the thigh so don't overcook or it will be too tough.

Sweet & Sticky Chicken on Rice

Just simmer the chicken with dashi and seasonings and get a lovely sweet sticky sauce that will lovingly coat the rice...mmm, delicious!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Cook: 20 min

Ingredients

Chicken breast or thighs 350g
Flour 1-2 tbsp
Potato starch 1 tbsp
Salt a pinch
Vegetable oil as required
Dashi stock 180-200ml
Soy sauce 1 tbsp
Mirin or sugar 2-3 tsp
Cooked rice for 2 people
Your favourite vegetables or pickles as required

Sweet & Sticky Chicken on Rice

Recipe ID :1240 Posted on 09 NOV 2015

Serves 2

Cook 20min
views 711
printed 62

saved 4

Just simmer the chicken with dashi and seasonings and get a lovely sweet sticky sauce that will lovingly coat the rice...mmm, delicious!

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Ingredients

Print Ingredients Email Ingredients
350g
1-2 tbsp
1 tbsp
a pinch
as required
180-200ml
1 tbsp
2-3 tsp
for 2 people
as required

Method

Cook
20min
1
Mix the flour, potato starch and salt together in a bowl. Finely slice the chicken.
2
Dredge the chicken lightly with the flour mix from Step 1. Remove any excess flour.
3
Put the vegetable oil in a frying pan and add the chicken.
4
Fry until lightly browned, like this.
5
Add the dashi stock to the pan and bring to the boil. Cook the chicken through, it should take about 5-7 minutes.
6
Add the soy sauce, sugar or mirin and simmer until the sauce thickens.
7
Put the cooked rice in a bowl and top with the chicken. Pour over the sauce then garnish with your favourite vegetables or pickles. I also sprinkled some chilli powder on top.

Tips & Note

Chicken breast cooks quicker than the thigh so don't overcook or it will be too tough.

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