Japanese Amazu Chicken Recipes

JAPANESE AMAZU CHICKEN

Japanese Amazu Chicken image

Make and share this Japanese Amazu Chicken recipe from Food.com.

Provided by pines506

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 lightly beaten eggs
3/4 cup cornstarch
4 boneless skinless chicken breast halves (about 1lb.)
1/3 cup cooking oil
4 cups fresh bean sprouts
1 small cucumber
1/3 cup thinly sliced radish
3 tablespoons sliced green onions
1/4 cup soy sauce
1/4 cup sugar
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
toasted sesame seeds, garnish
finely chopped sweet red pepper, garnish
angel hair pasta

Steps:

Make Amazu sauce: combine all ingredients in bowl and set aside.
Combine eggs and cornstarch. Dip the chicken into mixture, coating well.
In a large skillet, heat oil over medium-high heat.
Add chicken, half at a time, cook 5 minutes or until browned. Drain; keep warm (I put in a warm oven as they are done cooking).
While chicken is cooking boil bean sprouts in a large amount of boiling water for 3 minutes; drain.
Use a vegetable peeler to slice cucumber into long thin strips.
Toss together the bean sprouts, cucumber, radishes and green onions.
Arrange chicken on top.
Drizzle with Amazu sauce.
Garnish with sesame seeds and red pepper.
Serve over cooked pasta, if desired.

EASY JAPANESE-INSPIRED GRILLED MISO CHICKEN

Easy Japanese-Inspired Grilled Miso Chicken image

A Japanese-inspired dish that's easy to make! Simply marinate ahead of time, and grill anytime you like.

Provided by mika707

Time 8h15m

Yield 3

Number Of Ingredients 9

Ingredients

3 tablespoons miso paste
3 tablespoons mirin (Japanese sweet wine)
3 tablespoons rice wine
3 tablespoons soy sauce
3 tablespoons honey
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 pound boneless, skinless chicken thighs
1 teaspoon sesame seeds

Steps:

Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 375.6 calories, Carbohydrate 29.7 g, Cholesterol 93.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 3.3 g, Sodium 1636.3 mg, Sugar 23.3 g

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