Iron Chef Winner's Japanese Pan Fried Chicken
A recipe from katsuyo kobayashi, and her book
Steps
Remove excess fat from chicken.
Remove hard end.
Destem and remove seeds from peppers.
Cut into 4-6 pieces if bell peppers are used.
Heat a non-stick fry pan over medium-high heat until hot.
Add chicken skin side down , and cook until skin crisps and turns golden.
Turn chicken and cook other side until brown.
Add mushrooms and peppers to pan.
When meat is cooked done , add the mirin and the soy sauce.
Turn chicken and vegetables frequently.
Remove chicken when sauce thickens.
Cut into bite-size pieces.
Arrange all on a platter.
Serve sansho pepper and shichimi togarashi as table condiments.
Ingredients
boneless chicken thighs, fresh shiitake mushrooms, shishito green peppers, mirin, soy sauce, sansho pepper, togarashi pepper