dashi butter chicken

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Dashi Butter Chicken

This dashi butter chicken (chicken breasts in Chef John's latest prize pan sauce) was inspired by both a chicken wing and a pork belly recipe. It is mind-blowingly delicious, intensely savory, a little sweet, and a little tangy.

Ingredients

  • 2 cloves garlic, finely minced
  • 1 tablespoon finely minced pickled ginger
  • 3 tablespoons soy sauce
  • 3 tablespoons sake
  • 1 tablespoon mirin
  • 1/4 teaspoon sesame oil
  • 1 pinch cayenne pepper
  • 1/2 teaspoon white sugar
  • 2 large skinless, boneless chicken breasts
  • 2 tablespoons potato starch or cornstarch (optional)
  • 3 tablespoons vegetable oil
  • 1 cup chicken broth
  • 2 tablespoons reserved marinade
  • 1 tablespoon mirin
  • 3 tablespoons rice vinegar
  • 1 teaspoon instant dashi granules
  • 2 tablespoons cold unsalted butter
  • 1 teaspoon furikake, or as needed, for garnish (optional)

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