Fried Chicken with Cucumber Coulis
This dish features chicken breast steamed with sake, marinated in soy sauce and mirin, and deep-fried while hot oil is poured over it.
Chicken breast is a great source of high-quality protein. It helps build muscle for people of all ages and genders. Sprinkle it with Sparkling and steam it with sake! The meat turns out tender, with a subtle hint of sake that makes it irresistibly delicious. To fry it, place the chicken on a wire rack and pour hot oil over it—this method keeps it from getting greasy, resulting in a crispy exterior and a juicy interior. It pairs perfectly with on-the-rocks sake, just like a grated cucumber sauce and an unbeatable three-piece band.
(Recipe by: Yame Saheho)
Ingredients: Serves 2
1 chicken breast
Shigematsu Sparkling 2 tablespoons
2 tablespoons of soy sauce
2 tablespoons of mirin
Cooking oil, as needed
1/2 cucumber
1 tablespoon light soy sauce
1/4 teaspoon grated ginger
How to Make It
1. Remove the skin from the chicken breasts, place them on a plate lined with parchment paper, sprinkle with sparkling, top with the green parts of the green onions and ginger (not included in the recipe), cover with plastic wrap, and steam in a boiling steamer over high heat for 1 minute, then over low heat for 12 minutes.
2. Combine the soy sauce and mirin in a plastic bag, then marinate the chicken breasts—once they have cooled slightly—in the mixture for at least one hour.
3. Remove the chicken marinated in step 2, pat it dry with paper towels, place a frying basket over oil heated to 180°C, set the chicken breasts in the basket, and fry them while using a ladle to baste them evenly with oil. Once the chicken is golden brown all over, transfer it to a cutting board and slice it.
4. Grate the cucumber and mix it with light soy sauce and grated ginger.
5. Arrange the chicken on a plate, top with the cucumber coulis, and enjoy it by dipping the chicken into the coulis.
*If you put the chicken directly into the oil, the oil will splatter, which is dangerous. It will burn before it’s heated all the way through.
Grocery List
☆Chicken breast: Compared to chicken thighs, it’s lower in fat and has an amino acid score of 100, making it an exceptionally nutritious choice. It replenishes “qi” and “blood,” so it’s helpful for building stamina, recovering from fatigue, and keeping your skin looking healthy. After an illness, making broth from chicken and drinking it can sometimes speed up recovery. It’s beneficial for children’s growth and for helping older adults maintain their strength. Since it also helps warm the body, it’s recommended for people who tend to feel cold. Chicken breast tends to dry out, but if you’re using pre-cut pieces, coating them with flour before cooking will help them stay moist even after they cool. When simmering, simply dusting them with potato starch will ensure they turn out tender—please give it a try. If you’re not cutting the chicken, heat a small amount of oil in a skillet, place the whole piece skin-side down, cover with aluminum foil, and place a weight on top. Cook over high heat for 4 minutes, flip it over and cook for another 4 minutes, then reduce the heat to low, return it to the skin-side down position, and cook for about 12 minutes. This will result in a moist finish. Season to your liking—with salt or teriyaki sauce.
☆Cucumber: It helps cool down the body, so it’s great for when you want to relieve that hot, flushed feeling. Since it’s mostly water, it’s also good for weight loss, so why not have your family munch on a couple of cucumbers for dinner this summer? It’s not like we’re kappa or anything…
