Iron Chef Winner'S Japanese Pan-Fried Chicken

1. 1

   Remove excess fat from chicken.

2. 2

   Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.

3. 3

   Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.

4. 4

   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.

5. 5

   Turn chicken and cook other side until brown.

6. 6

   Add mushrooms and peppers to pan.

7. 7

   When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.

8. 8

   Remove chicken when sauce thickens; cut into bite-size pieces.

9. 9

   Arrange all on a platter.

10. 10

    Serve sansho pepper and shichimi togarashi as table condiments.

* Per serving · 4 servings · Values may vary.

No additional tips available.