Crispy Chicken and Cheese

Crispy Chicken and Cheese

A plump and juicy chicken dish with a crispy cheese coating. This chicken is also perfect for kids, so it's great to pack in bento.


Chicken thigh meat
100 g
☆ Salt, pepper, cooking sake, sugar
a small amount each
Plain flour
a small amount
a small amount
Sliced cheese
2 slices per 100 g chicken
Nori seaweed or shiso leaves (optional - for wrapping)
As needed


1. Cut the chicken thigh into bite-sized pieces. Rub in the ☆ ingredients and let sit. Pat dry any excess moisture with a paper towel, and coat the chicken lightly with flour.
2. Heat some oil in a frying pan and pan fry the chicken until both sides are browned. Cover the pan and steam-fry for a few minutes. Once cooked, take them out.
3. Wipe off any excess oil or residue on the frying pan. Turn the heat back on, and place the specified amount of cheese slices into the frying pan (depending on the amount of chicken used).
4. Once the corners of the cheese begin to bubble, place the chicken on top. Using the chicken as the core, wrap up with the cheese like you do when making a tamagoyaki wrapped omelette. It's done when the surface becomes crispy-looking.
5. You should also try wrapping the chicken with shiso leaves or nori seaweed.

Story Behind this Recipe

I came up with this side dish that the kids will love.