Pan-Fried Flavored Chicken

Name: Pan-Fried Flavored Chicken (Tori no Usugiriyaki)
Cuisine: Japanese
Ingredients: 1 pound boned and skinned chicken thighs or breasts; 1 pound boned and skinned chicken thighs or breasts; 3 tablespoons white sesame seeds, toasted; ¼ cup minced naganegi long onion, or scallions; ¼ cup minced naganegi long onion, or scallions; 2 garlic cloves, minced; 3 tablespoons shoyu (soy sauce); 3 tablespoons shoyu (soy sauce); 1 tablespoon honey; Fresh-ground black pepper; 2 tablespoons sesame oil; 4 to 6 tablespoons vegetable oil; 10 ounces spinach or soybean or mung-bean sprouts, cooked in boiling water for 1 minute, and drained; 10 ounces spinach or soybean or mung-bean sprouts, cooked in boiling water for 1 minute, and drained; 10 ounces spinach or soybean or mung-bean sprouts, cooked in boiling water for 1 minute, and drained

Tori no Usugiriyaki

Preparation info

Yields
3 to 4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is a very quick, delicious dish of thin-sliced chicken, briefly marinated and then pan-fried. Served here with parboiled spinach and plain cooked rice, the chicken also makes a good salad topping.

Ingredients

1 pound boned and skinned chicken thighs or breasts
3 tablespoons white sesame seed

Asia
Japan
Main course

Method

Cut the chicken thigh or breast diagonally into ½-inch-wide slices. In a suribachi or other mortar, roughly crush the sesame seeds.

In a bowl, combine the sesame seeds, long onion or scallion, garlic, shoyu, honey, black pepper, and sesame oil. Add the chicken, and marinate it for 20 minutes.

Heat a skillet until hot, and add 2 tablespoons of the vegetable oil. Whe