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4,000"Crispy Chicken Breast with Tomato and Shiso Sauce"
■Ingredients (Serves 2)
・1 chicken breast (350g)
・1 small tomato (150g)
・10 shiso leaves
・4 tablespoons olive oil
・Chicken seasoning
・Salt and pepper (a pinch)
・1 tablespoon sake
・1/3 teaspoon grated garlic
・3 tablespoons potato starch
☆For the tomato and shiso sauce
・1 tablespoon soy sauce
・1/4 teaspoon salt
・1 tablespoon lemon juice
・1 tablespoon olive oil
■Procedure
(1) Cut the tomatoes in half lengthwise, remove the stems, and cut into small cubes. Place the tomatoes, ☆, and shiso leaves in a bowl and mix. Refrigerate to let the sauce blend (Tomato and Shiso Sauce). (Remove the stems of the shiso leaves!
If your tomatoes are too acidic, adjust the amount of lemon juice.
You can also substitute basil for the shiso leaves for a different flavor!)
(2) Place the chicken lengthwise and insert your thumb where the fibers are separated, splitting it in half from side to side.
(3) Place the chicken, salt, pepper, sake, and grated garlic in a plastic bag and knead until the liquid has evaporated. Add the potato starch and shake to mix well. (Sprinkle the potato starch so that it's still powdery! This will give it a nice texture.)
(4) Heat olive oil in a frying pan over medium heat. Place the chicken skin-side down and cook for about 2 minutes until golden brown. Turn over and cook for another 2 minutes. Continue cooking, turning occasionally, until the meat is cooked through. (Salad oil can be substituted for olive oil.
When deep-frying, use low to medium heat.)
(5) Cut the chicken from step 4 into bite-sized pieces, arrange on a plate, and pour the tomato shiso sauce over it.
■Caution: When deep-frying, the oil can heat up quickly and cause a fire. Please observe the following points when cooking.
① Never leave the heat unattended while deep-frying.
② If white smoke appears, it is a sign of high temperature, so turn off the heat immediately.
③ Deep-frying uses a small amount of oil and heats up quickly, so do not use high heat during cooking.
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