Iron Chef Winners Japanese Pan Fried Chicken Recipes
IRON CHEF WINNER'S JAPANESE PAN-FRIED CHICKEN
A recipe from Katsuyo Kobayashi, and her book "Quick and Easy Japanese Cookbook". She was one of two female chefs to defeat Iron Chef Chen Kenichi, and is also considered to be Japan's favorite TV cooking show host.
Provided by PalatablePastime
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove excess fat from chicken.
- Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
- Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
- Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
- Turn chicken and cook other side until brown.
- Add mushrooms and peppers to pan.
- When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
- Remove chicken when sauce thickens; cut into bite-size pieces.
- Arrange all on a platter.
- Serve sansho pepper and shichimi togarashi as table condiments.
IRON-SKILLET FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
- Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.
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