Crispy Chicken Millefeuille

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Tomato		1
Chicken thighs with skin on		3
Cream cheese		3 tbsp
Salt & pepper		as required
Potato starch or cornflour		as required
To make the sauce
Light soy sauce		3 tbsp
Mirin		3 tbsp
Sugar		1 tbsp
Sake		1 tbsp
Garlic		2 cloves
Sesame seeds		as required

Method

Prep

10min

Cook

20min

Remove the bones from the chicken thighs. Tenderise and cut into half.

Lightly season with salt & pepper and dredge with potato starch.

Put some vegetable oil in a frying pan and fry the chicken pieces skin side down. When brown, turn over. Turn the heat to low and put the lid on.

In another frying pan, fry the 1.5cm thick sliced tomato.

When nicely browned, add all the sauce ingredients. When it's nicely glazed, turn off the heat.

Remove the chicken when cooked. Add a touch more oil to the frying pan and heat up on high. Replace the chicken thigh pieces into the pan to make them crispy.

Place a slice of tomato, a chicken piece and some cream cheese onto a dish, repeat with layers of tomato, chicken and cream cheese. Pour over any left over sauce. It's ready to serve.

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