Nagoya-style Sweet and Spicy "Chicken Bars"

Nagoya-style Sweet and Spicy "Chicken Bars"

Chicken bars are normally made with the mid-wing section of chicken wings with inexpensive breast meat. They are good chilled too, so they're great in bento! I recommend them for parties too!

Ingredients: 4 servings

Chicken breast meat
600 g
Salt and pepper
A pinch of each
1 tablespoon
White flour
1 tablespoon
Grated garlic (if available)
to taste
Sauce ingredients:
Soy sauce
3 tablespoons
3 tablespoons
3 teaspoons
1 tablespoon
Sesame seeds
To taste
For frying


1. Remove the skin and any fat from the breast meat, and cut into 1.5 cm wide strips.
2. Add the salt, pepper and garlic to the chicken and lightly rub in. Coat with a mixture of katakuriko and flour.
3. Heat about a 1 cm diameter of oil in a frying pan. Fry the chicken over high heat until crispy. Drain away the excess oil on a rack.
4. Wipe the oil from the pan and add the sauce ingredients. Simmer for about 2 minutes.
5. Add the chicken from Step 3 and coat in the sauce for about a minute. Sprinkle plenty of sesame seeds, and it's done.
6. Add red chili peppers or gochujang Korean hot pepper paste to the sauce if you like.

Story Behind this Recipe

I love chicken bars. I thought I could eat a lot if I used inexpensive boneless breast meat, so I came up with this recipe.