Dinner, Lunch
2 lb boneless chicken breast cut into half inch by 1 in long squares
1 1/2 tablespoon soy sauce
4 tablespoons sake
1 tbsp. grated fresh ginger
3/4 c. gluten-free cornstarch
green onion sauce
4 tablespoons rice vinegar
4 tablespoons soy sauce
4 tablespoons finely chopped onion
one half teaspoon sugar
1 tablespoon fresh grated ginger
1 teaspoon sesame oil
A gluten-free version of makiko itoh recipe from just bento. Basically it's air fried chicken dunked in cornstarch
Combine the chicken, soy sauce sake and ginger and marinate for about an hour
After marinating is done, dredge the chicken in gluten-free cornstarch.
Preheat the air fryer to 380°. When air fryer is done, arranged chicken on flat sheets. Making sure the pieces don't touch. Put both racks in the oven and cook for 10 minutes. At the end of 10 minutes switch the racks from bottom to top and top to bottom so that the bottom gets nice and brown.
Once this is done you can then use and eat with the nice green onion sauce.
Preparing the onion sauces. Very simple. Just combine all the ingredients for the onion sauce together and a small frying pan and heat for a bit. Put the chicken pieces in the pan and and coke each piece with the sauce.
I changed this sauce a little bit. I added a bit of miso paste and a bit of sugar. I also added some garlic and powdered ginger. And then I blended it in a Vitamix. I also added a bit of sake, + took out a bit of the soy sauce and replaced it since we didn't want too much saltiness