Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, tender chicken breast in mayonnaise and ponzu sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
This will be the most tender, succulent chicken you`ll ever try. I believe that chicken breast is the perfect choice for quick and tasty lunch and dinner. Umami flavors abound in these satisfying sandwiches—layered with tender cabbage and bites of shredded chicken coated in a spicy-sweet combo of hoisin, honey, rice vinegar, and gochujang. For the ponzu dressing, mix all the ingredients together, pour into a container and set aside.
Tender Chicken Breast in Mayonnaise and Ponzu Sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Tender Chicken Breast in Mayonnaise and Ponzu Sauce is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook tender chicken breast in mayonnaise and ponzu sauce using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tender Chicken Breast in Mayonnaise and Ponzu Sauce:
- Get 2 Chicken breast
- Get 1 dash Salt and pepper
- Make ready 1 tbsp ◎Soy sauce
- Make ready 1 tbsp ◎Vinegar
- Make ready 1 tbsp ◎Sugar
- Get 1 tbsp Flour
- Prepare 2 tbsp Ponzu
- Get 2 tbsp Mayonnaise
- Get 1 Green onions
Dredge the cut chicken into mayonnaise, then dredge in seasoned Panko mixture. Tenders will be lightly browned and delicious. Sprinkle with thyme (optional) and serve with Sriracha mayo or sauce. Raw or cooked chicken can be stored in a refrigerator for a few days, though it's important to prevent raw chicken juices from leaking and contaminating other foods.
Steps to make Tender Chicken Breast in Mayonnaise and Ponzu Sauce:
- Slice the chicken breast diagonally into 1 - 1.5 cm thick slices. Season with salt and pepper and gently rub them in by hand.
- Put the chicken from Step 1 and the ingredients marked ◎ in a plastic bag, and rub so everything is mixed well.
- Tie the end of the bag and leave it in the fridge for at least an hour (I leave it for 1 1/2 - 2 hours).
- Remove the bag from the fridge, open it, add the flour, and rub it once again so everything is mixed well.
- Coat a heated frying pan with oil, and cook the chicken. Cover part way through, and fry until the chicken is thoroughly cooked inside and the surfaces are browned.
- Mix in the ponzu sauce and mayonnaise when done, then add the minced green onions. Mix it briefly, then remove from the heat.
- It's done!
- Here's my shimeji mushroom version It's quite tasty too.
Sprinkle with thyme (optional) and serve with Sriracha mayo or sauce. Raw or cooked chicken can be stored in a refrigerator for a few days, though it's important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.. Chicken With Mayonnaise Recipes on Yummly Panko Baked Chicken Breasts, Melt-in-your-mouth Baked Chicken Breasts, Mayonnaise Baked Chicken.
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