Easy Pan-Fried Chicken Breast and Japanese Leek

1. 1

   Roughly chop the Japanese leek.

2. 2

   Remove the skin from the chicken breast and cut diagonally.

3. 3

   Cut into strips.

4. 4

   Turn 90 and cut into 5 mm-1 cm cubes.

5. 5

   Mix the Japanese leek and all the ingredients in a bowl.

6. 6

   Mix well.

7. 7

   Pour a generous amount of oil into a frying pan.

8. 8

   Drop in spoonfuls of the mixture, shaping them into bite-sized pieces with a spoon and fry over medium heat.

9. 9

   Brown both sides.

10. 10

    When the meat is cooked through, it's done.

11. 11

    Enjoy with a drizzle of ponzu sauce.

12. 12

    Note: First, fry a spoonful of the mixture to see if it's too runny.

13. 13

    If it is, add more flour to thicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.