Sauteed Chicken Marinated in Sweet Chili Sauce

1. 1

   Cut away the excess fat from the chicken, butterfly open the thicker sections of meat, then put it a plastic bag with the ingredients.

2. 2

   Marinate in the refrigerator for over an hour (overnight, if possible).

3. 3

   Heat a Teflon-coated frying pan over medium heat, brown the chicken skin side down, flip over, then reduce heat.

4. 4

   Cover with a lid, pan fry for about 5 minutes over low heat until cooked through.

5. 5

   Remove lid, increase heat to medium, then brown both sides to a golden crisp.

6. 6

   Remove from the frying pan, slice as you like, then transfer to a serving dish.

7. 7

   Serve with mayonnaise to taste.

8. 8

   Bon appetit!

9. 9

   If you're preparing this chicken as an obento item, marinate it overnight and fry it up the next day.

10. 10

    Easy as pie!

11. 11

    How about trying hand-rolled temaki sushi with chicken?

12. 12

    See.

* Per serving · 4 servings · Values may vary.

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