Prep at night, just heat in the morning: Chicken breast oil-drenched chicken (yurinchi) without deep-frying

Good evening, this is Oton's Kitchen🤗

When you're busy in the morning,
deep-frying is honestly a high hurdle, isn't it?

And with chicken breast, too.
If you get the heat wrong, it gets tough...

"I want to make it delicious, but I don't want to fail."
Don't you feel that way?

Actually, I start my mornings early,
and I'm not home by the time my son wakes up.

So, I get it almost finished at night.
All that's left is to heat it up.

So that even if he's alone, he can eat properly.

No deep-frying.
But still, you can be fully satisfied.

I even finish the sauce at night,
so in the morning, I can just heat it up with peace of mind.

This is our version of yurinchi😊

── Now, let's start with the ingredients.

⸻

[Ingredients] (Serves 2)

■ Chicken

・Chicken breast …… 350g

⸻

■ Seasoning

・Salt and pepper …… a little
・Mayonnaise …… 1 tsp
・Sake …… 2 tsp
・Potato starch …… 2 tbsp

⸻

■ Yurinchi Sauce

・Soy sauce …… 2 tbsp
・Vinegar …… 2 tbsp
・Sugar …… 1 tbsp
・Sesame oil …… 1 tbsp
・Ginger (tube) …… 1/2 tsp
・Garlic (tube) …… 1/2 tsp
・Green onion …… 1/2 stalk (finely chopped)

⸻

Preparation

① Finely chop the green onion

② Mix all the sauce seasonings except for the sugar,
and add the green onion.
※ If you mix the sugar in first,
it won't dissolve and will remain, so add it later.

③ Cut the chicken breast into 3 pieces
along the grain.
(There are 3 directions of grain.)

④ Next, take the cut chicken breast,
and slice it thinly against the grain.
(About 1cm thick)

One tip here👇
If you make the thickness uniform, the heat will
be distributed evenly without any unevenness.


Seasoning

① Put the sliced chicken breast into a bowl.

② Add salt, pepper, sake, and mayonnaise.

　　👉 Removes odor + moisture retention effect for a moist finish

③ Massage it in well.
👉 Even for a short time, the flavor gets in, and the finish is moist.

④ Let it sit at room temperature for 10 minutes.

⑤ Lightly coat with potato starch.

　👉 It coats the surface and prevents dryness.

Cooking

① Add oil.

② Arrange the chicken breast.

③ Cook over medium heat until golden brown.

👉 Keep the heat at medium throughout, as high heat can easily make the chicken breast dry.

④ Flip and cook until browned.

⑤ Once browned, turn off the heat and
plate it.

⑥ Add the sauce to the pan, turn on the heat, add sugar, and simmer slightly.

—The moment it turns golden brown,
I think, 'Ah, this is perfect.'

And then, pouring the sauce over it at the end—

that moment when it soaks in.
……It's irresistible 🤗

Finishing

Pour the sauce over the plated chicken breast to finish.

—

How to reheat in the morning

Cover with plastic wrap and microwave at 600W for
30 to 40 seconds for a moist and tender result.
Chicken breast gets tough if overheated, so a short time and plastic wrap help keep it moist.

Alternatively, you can return it to a pan and
lightly stir-fry it for a delicious result.

—

✨ Finally

This Yurinchi is the first dish I ever made for my son.

'It's delicious. Make it again.'

Honestly, those words made me incredibly happy.

I can't be with him in the morning, but
I want him to eat well.

With that feeling, I'm preparing it again today.

If you try making it, please let me know 📸
I'd love to see your dish too.

—

Next time

Next time, I'd like to introduce 3 tips
for making this 'Pan-fried chicken breast Yurinchi' moist and juicy 🤗