A delightful Japanese-inspired dish featuring tender chicken, vibrant bell peppers, and earthy mushrooms, all coated in a savory glaze.
Prepare the chicken by trimming any excess fat and patting the skin dry.
Drying the chicken skin ensures it crisps up nicely during cooking.
Slice the bell peppers into strips and clean and halve the mushrooms.
Cut the vegetables into uniform sizes for even cooking.
Heat a non-stick frying pan over medium-high heat and place the chicken skin-side down. Cook until the skin is golden and crispy.
Avoid moving the chicken too much to allow the skin to crisp properly.
Flip the chicken and cook the other side until browned and cooked through.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Add the bell peppers and mushrooms to the pan and sauté until tender.
Stir the vegetables occasionally to prevent burning.
Pour in the mirin and soy sauce, stirring to coat the chicken and vegetables. Cook until the sauce thickens slightly.
Simmer the sauce gently to avoid burning.
Remove the chicken and slice into bite-sized pieces. Arrange the chicken and vegetables on a serving platter.
Let the chicken rest for a minute before slicing to retain its juices.
Serve with sansho pepper and togarashi pepper as condiments.
Offer the condiments on the side so everyone can adjust the spice level to their liking.
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