Moist Hoikoro Chicken: Prep at Night, Ready for Morning

Good evening, this is Oton's Kitchen🤗

For those who want to graduate from "chicken breast = dry and tough,"
I'm introducing a Hoikoro Chicken recipe
that you can prep at night and finish moist and tender by morning😊

It's perfect for bento boxes or breakfast,
and of course, it's great for dinner too😊
I often serve this for my son's breakfast,
and it's a recipe he really likes and enjoys eating🤗


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Ingredients (for 2 servings)

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Chicken breast: 250g

[Vegetables]
Green bell peppers: 3 (120g)
Cabbage: 1/4 head (200g)
Green onion: 1/2 stalk (50g)
Garlic: 1 clove

[Marinade]
Salt: 2 pinches
Sake: 2 tsp
Mayonnaise: 1 tsp
Black pepper: to taste
Potato starch: 2 tbsp

[Seasoning]
Doubanjiang (spicy bean paste): 1 tbsp
Tianmianjiang (sweet bean paste): 1 tbsp
Sake: 2 tbsp
Soy sauce: 2 tsp
Ajinomoto: 3 shakes

[Finishing]
Chili oil: a little

[For cooking]
Oil: 1 tbsp x 2 times

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Instructions

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1. Preparation

① Cut the vegetables

・Cut the cabbage into bite-sized pieces,
and slice off the core part.

・Cut the green bell peppers into irregular chunks
・Slice the green onion diagonally
・Mince the garlic

② Cut the chicken breast
・Cut the chicken breast into 3 pieces
along the grain.

・Then, slice those 3 pieces against the grain
into thin slices.

☝️One tip here
If you cut and separate all the ingredients first, the later steps will be super easy!
Cooking will go smoothly, and it will be easier to control the heat🔥

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2. Seasoning

・Put the sliced chicken breast into a bowl.

・Add salt, black pepper, sake, and mayonnaise

👉Removes odor + moisture retention effect for a moist finish

・Massage well so the flavor penetrates in a short time

・Let sit at room temperature for 10 minutes

・Coat the chicken breast with potato starch.

　　👉 Coating the surface also helps prevent it from drying out


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3. Cooking

　・First, lightly cook the cabbage and green peppers, then remove them from the pan😁

👉 It's like blanching in oil; this makes the colors vibrant and allows it to finish quickly when combined later.　　
※Medium heat is safer as high heat can easily burn the vegetables
※At home, don't deep fry; just lightly stir-fry to "coat in oil"😊
　・Cook the chicken breast until one side is browned

　・Once browned, flip it over and
cook until that side is also lightly browned

　・Add garlic, green onion, and doubanjiang, then stir-fry

　・Return the previously stir-fried cabbage and green peppers to the pan, add
tianmianjiang and Ajinomoto, and stir-fry to coat

　・Add soy sauce and sake, then quickly stir-fry

☝️ One point here
Keep the heat at medium from start to finish
Tianmianjiang burns easily, so the trick is to add it towards the end🤗

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4. Finishing

　・Plate it up, drizzle with chili oil at the end, and it's ready😊

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How to reheat in the morning (tips for keeping it moist)

Cover with plastic wrap and microwave at 500W for 30-40 seconds for a moist and tender finish.
(*Times may vary slightly depending on your microwave model)

Alternatively, you can return it to a frying pan and heat it gently, which will also keep it moist and tender😊

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✨ Finally

My son also loves this recipe and eats it up😌

I look forward to hearing your thoughts and feedback in the comments😊
Please also consider liking and following me🙇‍♂️

Thank you for reading until the end✨

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Next time

Next time, I will introduce "3 tips for making Hoikoro Chicken moist"🤗
Please look forward to it😊