Japan Chicken
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 green chilies, slit lengthwise
- 1 cup milk
- 1/2 cup cashew powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped cilantro
Instructions:
- In a shallow bowl, whisk together the flour, cornstarch, salt, and pepper.
- Dredge the chicken pieces in the flour mixture to coat.
- Heat the oil and butter in a large skillet over medium heat.
- Add the chicken pieces to the skillet and cook until golden brown on all sides, about 5 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and green chilies and cook for 1 minute, or until fragrant.
- Add the milk, cashew powder, salt, and pepper to the skillet and bring to a boil.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Return the chicken to the skillet and stir to coat in the sauce.
- Cook for an additional 2-3 minutes, or until the chicken is cooked through.
- Sprinkle with cilantro and serve hot.
Tips:
- For a richer flavor, use half-and-half or heavy cream in place of the milk.
- If you don't have cashew powder, you can substitute 1/2 cup of finely ground cashews.
- You can also add other vegetables to the sauce, such as chopped onions, carrots, or mushrooms.
- Serve Japan chicken with rice, naan, or roti.
Here are some additional tips:
- Be sure to coat the chicken pieces evenly in the flour mixture. This will help them to brown evenly and create a crispy crust.
- Don't overcrowd the skillet when cooking the chicken. This will prevent the chicken from browning properly.
- If the sauce is too thick, you can add a little bit of water or milk to thin it out.
- Serve Japan chicken immediately, while it is hot and flavorful.
I hope you enjoy this recipe!