Golden Crispy Japanese Chicken with Mirin Glazed Peppers and Mushrooms

Iron Chef Winner’s Japanese Pan-Fried Chicken Recipe

Overview

This Japanese pan-fried chicken recipe, attributed to Katsuyo Kobayashi, a renowned chef and Iron Chef winner, offers a delightful blend of flavors and is quick to prepare, making it perfect for a busy weeknight dinner. With a cooking time of just 30 minutes, it combines tender chicken with savory mushrooms and colorful bell peppers, seasoned with traditional Japanese ingredients like mirin, soy sauce, and aromatic spices.

Ingredients

• Chicken: 2-3 boneless, skin-on chicken thighs or breasts
• Bell Peppers: 1-2 large bell peppers, any color, deseeded and cut into 4-6 pieces
• Mushrooms: 8 shiitake mushrooms, stems removed and sliced
• Mirin: 8 tablespoons (120ml) – a sweet rice wine often used in Japanese cooking
• Soy Sauce: 2-3 tablespoons (30-45ml) – for a savory umami flavor
• Sansho Pepper: To taste – provides a citrusy, peppery kick
• Shichimi Togarashi: To taste – a Japanese seven-spice blend for added heat and complexity

Nutritional Information (Per Serving)

• Calories: 128.4
• Total Fat: 7.3g
  • Saturated Fat: 2.1g
• Cholesterol: 39.5mg
• Sodium: 585.9mg
• Carbohydrates: 6.1g
  • Fiber: 0.8g
  • Sugar: 1.7g
• Protein: 9.7g

Instructions

1. Preparation: Start by trimming excess fat from the chicken and cutting the mushrooms into halves or quarters depending on their size. Destem the bell peppers, remove the seeds, and cut them into manageable pieces.

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2. Cooking the Chicken: Heat a non-stick frying pan over medium-high heat until hot. Place the chicken in the pan, skin side down. Cook until the skin crisps up and turns golden brown, then flip the chicken and cook the other side until browned as well.

3. Adding Vegetables: Once the chicken is browned, add the sliced mushrooms and bell peppers to the pan. Stir-fry them together with the chicken until the vegetables are tender and the chicken is cooked through.

4. Sauce Preparation: Pour in the mirin and soy sauce, ensuring they coat the chicken and vegetables evenly. Stir frequently to incorporate the flavors and allow the sauce to thicken slightly.

5. Final Steps: When the sauce has thickened to your liking and the chicken is fully cooked, remove it from the pan. Cut the chicken into bite-size pieces.

6. Plating: Arrange the cooked chicken, mushrooms, and bell peppers on a serving platter, creating an attractive presentation.

7. Serving: Serve immediately, accompanied by sansho pepper and shichimi togarashi on the side as optional condiments. These spices add additional layers of flavor and spice to suit individual tastes.

Tips for Success

• Chicken Choice: Use boneless, skin-on chicken for the best texture and flavor.
• Vegetable Variation: Feel free to substitute or add other vegetables like snap peas or baby corn for variety.
• Spice Adjustment: Adjust the amount of sansho pepper and shichimi togarashi according to your preference for spiciness.
• Serving Suggestions: Serve this dish with steamed rice or a side of noodles for a complete meal.

Conclusion

This Japanese pan-fried chicken recipe not only reflects the culinary expertise of Katsuyo Kobayashi but also offers a convenient and flavorful option for anyone looking to explore Japanese cuisine at home. With its quick preparation and delicious results, it’s sure to become a favorite in your repertoire, whether you’re cooking for a special occasion or simply craving a satisfying meal that’s ready in under 30 minutes. Enjoy the rich flavors and textures of this dish as you delve into the world of Japanese cooking right in your own kitchen.