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Chicken Breast & Tomato in Ponzu Marinade

Chicken Breast & Tomato in Ponzu Marinade

This dish is light and fresh and is a great snack to have with beer. The addition of honey gives it a milder flavour. It's also great when chilled.

Ingredients: 2 Servings

□ Chicken breast
1
ー Sake
1 tablespoon
ー Water
1 tablespoon
ー Salt
to taste
ー Katakuriko
as needed
□ Tomato
1
□ Onion
1/8
* Finely chopped parsley
To garnish
For the marinade:
☆ Olive oil
2 tablespoons
☆ Ponzu
2 tablespoons
☆ Vinegar
1/2 tablespoon
☆ Lemon juice
1/2 tablespoon
☆ Honey
1-2 teaspoons
☆ Black pepper
To taste

Steps

1. Bring the oil for frying to 180℃. Cut an "X" shape on the bottom of the tomato, and parboil. Submerge in cold water, remove the skin and seeds, and cut into bite-sized pieces.
2. Slice the chicken breast diagonally into bite-sized pieces. Rub the chicken with the sake and salt. Finely chop the onion and soak in a bowl of water. Then drain and squeeze out the excess water.
3. Mix the marinade ingredients marked with a ☆ and the onion from Step 2 together well in a bowl. Coat the chicken from Step 2 in katakuriko and deep fry until crispy.
4. Add the tomato and fried chicken to the bowl with the marinade, and mix well. To finish, sprinkle on some finely chopped parsley and it's done.

Story Behind this Recipe

I tried out using chicken in the same style that I use to marinate other things at home.