Crispy Chicken Millefeuille

You get a whole new view with this piled-up chicken dish.

Recipe By: KMR-type-B (https://cookbuzz.com/kitchen/47)
Serves 2 Prep: 10 min Cook: 20 min

Ingredients

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

1
Remove the bones from the chicken thighs. Tenderise and cut into half.
2
Lightly season with salt & pepper and dredge with potato starch.
3
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.
4
In another frying pan, fry the 1.5cm thick sliced tomato.
5
When nicely browned, add all the sauce ingredients. When it's nicely glazed, turn off the heat.
6
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.
7
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.

Tips & Note

●Frying the chicken twice should make it nice and crispy.

Crispy Chicken Millefeuille

You get a whole new view with this piled-up chicken dish.

Recipe By: KMR-type-B (https://cookbuzz.com/kitchen/47)

Serves 2

Prep: 10 min

Cook: 20 min

Ingredients

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

Crispy Chicken Millefeuille

Recipe ID :879 Posted on 15 JUL 2015

Serves 2

Prep 10min
Cook 20min
views 4,015
printed 174

saved 1

You get a whole new view with this piled-up chicken dish.

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Ingredients

Print Ingredients Email Ingredients
1
3
3 tbsp
as required
as required
3 tbsp
3 tbsp
1 tbsp
1 tbsp
2 cloves
as required

Method

Prep
10min
Cook
20min
1
Remove the bones from the chicken thighs. Tenderise and cut into half.
2
Lightly season with salt & pepper and dredge with potato starch.
3
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.
4
In another frying pan, fry the 1.5cm thick sliced tomato.
5
When nicely browned, add all the sauce ingredients. When it's nicely glazed, turn off the heat.
6
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.
7
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.

Tips & Note

●Frying the chicken twice should make it nice and crispy.

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