Chicken amakara - sweet and sour with egg sauce
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Ingredients
- 700g boneless, skinless chicken breasts - cut into bite sizes
- 60g katakuriko/potato starch
Ingredient A
- 2 tbsp cooking sake or cooking white wine
- 1 tsp white sugar
- 1/3 tsp fine salt
For the seasoning sauce
- 2 1/2 tbsp soy sauce
- 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
- 2 to 3 tsp white sugar
- 2 tsp vinegar (apple cider vinegar)
For the egg sauce
- 2 egg - hard boiled and chopped
- 1/4 onion - finely chopped, soaked in water, then drained well
- 60g mayonnaise
- 1 garlic - grated
- 1 tsp white sugar
- 1/4 tsp fine salt
Instructions
- 1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
- 2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
- 3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
- 4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
- 5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
- 6. Uncover and cook them until both sides are nicely brown.
- 7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
- 8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)
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