Step-by-Step Guide to Make Perfect Sweet and Savory Chicken Thighs with Shiso Leaves

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sweet and savory chicken thighs with shiso leaves. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Sweet and Savory Chicken Thighs with Shiso Leaves is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sweet and Savory Chicken Thighs with Shiso Leaves is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have sweet and savory chicken thighs with shiso leaves using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sweet and Savory Chicken Thighs with Shiso Leaves:

1. Prepare 2 Chicken thighs
2. Prepare 2 tbsp Sake
3. Take 1 dash Coarsely ground black pepper
4. Prepare 1 Katakuriko
5. Make ready 1 Olive oil
6. Make ready 100 ml ●Water
7. Prepare 2 tbsp ●Sake
8. Take 2 tbsp ●Soy sauce
9. Make ready 1 tbsp ●Sugar
10. Get 2 tsp ●Dashi stock granules
11. Get 1/2 ●Spring onion (finely chopped)
12. Get 1 dash ●Coarsely ground black pepper
13. Get 8 leaves Shiso leaves
14. Make ready 1 White sesame seeds

Instructions to make Sweet and Savory Chicken Thighs with Shiso Leaves:

1. Butterfly and open up the chicken from the center and cut into bite-sized pieces. Season with sake and coarsely ground black pepper and then let sit for 15 minutes.
2. Combine the ● ingredients. Julienne the shiso leaves.
3. Sprinkle the chicken from Step 1 with katakuriko. Pan-fry in a frying pan with olive oil until each side is nicely browned. Arrange on a dish.
4. Wipe off the excess oil from the frying pan and add the ● ingredients to the same pan. Heat until the sauce thickens and then pour over the chicken.
5. To finish it off, top with the shiso leaves. Optionally sprinkle with white sesame seeds and serve.

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