Best 2 Iron Chef Winners Japanese Pan Fried Chicken Recipes

For those seeking a culinary adventure that blends the flavors of Japan with the excitement of Iron Chef competitions, this article is your ultimate guide to recreating the delectable triumph of the Iron Chef Japanese Pan Fried Chicken. This dish has captivated the taste buds of discerning judges and foodies alike, emerging as a champion in the arena of Iron Chef culinary battles. Whether you are an experienced chef or a home cook eager to elevate your kitchen skills, this journey into the realm of Japanese pan-fried chicken will leave you with a tantalizing dish that showcases the harmonious balance of crispy texture, succulent meat, and a symphony of authentic Japanese flavors.

Here are our top 2 tried and tested recipes!

IRON CHEF WINNER'S JAPANESE PAN-FRIED CHICKEN

Iron Chef Winner's Japanese Pan-Fried Chicken image

A recipe from Katsuyo Kobayashi, and her book "Quick and Easy Japanese Cookbook". She was one of two female chefs to defeat Iron Chef Chen Kenichi, and is also considered to be Japan's favorite TV cooking show host.

Provided by PalatablePastime

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 boneless chicken thighs
8 fresh shiitake mushrooms
8 shishito green peppers or 3 small bell peppers
2 -3 tablespoons mirin (or 2-3 tbsp. sake + 2 tsp. sugar)
2 -3 tablespoons soy sauce
japanese sansho pepper (optional)
shichimi togarashi pepper or red chili pepper flakes (optional)

Steps:

Remove excess fat from chicken.
Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
Turn chicken and cook other side until brown.
Add mushrooms and peppers to pan.
When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
Remove chicken when sauce thickens; cut into bite-size pieces.
Arrange all on a platter.
Serve sansho pepper and shichimi togarashi as table condiments.

IRON-SKILLET FRIED CHICKEN

Iron-Skillet Fried Chicken image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 (2 1/2 to 3 pound) chicken, cut into pieces
Bacon fat and lard for frying
1/2 cup flour
1/2 cup yellow cornmeal
1 tablespoon Bell's poultry seasoning
Salt and pepper

Steps:

Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.

Tips:

Use a heavy-bottomed pan: This will help to evenly distribute the heat and prevent the chicken from burning.
Make sure the pan is hot before adding the chicken: This will help to create a crispy outer layer.
Don't overcrowd the pan: This will prevent the chicken from cooking evenly.
Cook the chicken over medium heat: This will help to ensure that the chicken is cooked through without burning.
Use a meat thermometer to check the internal temperature of the chicken: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving: This will help to keep the chicken moist and juicy.

Conclusion:

Japanese pan-fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your chicken is cooked perfectly every time. So next time you're looking for a tasty and satisfying meal, give Japanese pan-fried chicken a try. You won't be disappointed!