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–+ servings
Drizzling kuromitsu (Japanese black syrup) on savory and nutty kinako chicken.

Kinako Chicken

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Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 servings

Units

Ingredients 

Instructions

  • Cut 380 grams skin on boneless chicken thighs into bite-sized pieces and marinate with 1 tablespoon sake and ¼ teaspoon salt for at least 30 minute.
    Chicken thigh pieces marinating in sake and salt.
  • Put 25 grams kinako in a bowl and then dust the chicken pieces with an even layer of the roasted soybean powder. Make sure the skin is spread out before you dust the chicken so it doesn’t get bunched up.
    Dusting marinated chicken thighs with roasted soybean powder.
  • Heat a frying pan over medium low heat until moderately hot and then add 2 teaspoons vegetable oil and the chicken pieces skin-side down.
    Pan-frying kinako chicken.
  • Pan-fry the chicken until golden brown on one side and then flip the chicken over to brown the other side. You may need to flip the chicken over a few time to cook it through completely. If you notice the kinako browning too quickly, turn down the heat.
    Kinako chicken browning in a frying pan.
  • When the the chicken is cooked through (internal temperature of 160°F), transfer it to a serving plate and then drizzle with 1 ½ tablespoons kuromitsu.
    Kinako chicken glazed with kuromitsu syrup.

Nutrition

Calories 379kcalCarbohydrates 12gProtein 24gFat 26gSaturated Fat 6gPolyunsaturated Fat 7gMonounsaturated Fat 10gTrans Fat 0.1gCholesterol 124mgSodium 293mgPotassium 476mgFiber 1gSugar 9gVitamin A 109IUVitamin C 0.1mgCalcium 28mgIron 1mg
Course Main Course
Cuisine Japanese