Shiso Sandwiched in Pan-Fried Chicken

1. 1

   Cut 3 vertical slices into the chicken.

2. 2

   (Cut as deep as possible without cutting through to the skin).

3. 3

   Julienne the shiso leaves.

4. 4

   Stuff the shiso leaves into the cuts in the chicken.

5. 5

   Marinate in sake, soy sauce, and mirin.

6. 6

   Heat a frying pan and pan-fry the chicken with the skin side up on high heat until browned.

7. 7

   Lower the heat to low and add a little bit of water.

8. 8

   Cover with a lid and steam fry.

9. 9

   Flip over the chicken so that the skin is thoroughly fried.

10. 10

    Coat the chicken with the marinade from Step 2.

* Per serving · 4 servings · Values may vary.

No additional tips available.