Search

Japanese chicken tarragon

Based on 11 ratings

Andreas Strauch

Community Manager at Kitchen Stories

“I found myself wondering what would happen if I applied my favorite Japanese-inspired techniques and ingredients to classic French chicken tarragon. This recipe replaces the rich, cream-based sauce of the original with a light, clear broth. If you can’t find dashi stock, instant dashi powder works just as well too or you can substitute it with a lightly seasoned chicken broth—just be sure to stay away from powdered stock which tends to be more strongly seasoned and will overpower the gentle aroma of this dish.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g chicken thighs (boneless)
25 g tarragon
scallions
10 g ginger
250 ml dashi
3 tbsp soy sauce
3 tbsp mirin
2 tbsp sesame oil
1 tbsp butter
1 tsp starch
1 tbsp water
salt
vegetable oil (for frying)
sushi rice (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • frying pan (large)
  • tongs
  • cooking spoon

Nutrition per serving

Cal
948
Protein
42 g
Fat
76 g
Carb
19 g
  • Step 1/4

    Clean scallion, finely slice the white part into rings and julienne the green lengthwise. Peel and thinly slice ginger. Pluck tarragon leaves from the stems and reserve the stems for later. Finely chop tarragon leaves.
    • scallions
    • 10 g ginger
    • 25 g tarragon
    • knife
    • cutting board

    Clean scallion, finely slice the white part into rings and julienne the green lengthwise. Peel and thinly slice ginger. Pluck tarragon leaves from the stems and reserve the stems for later. Finely chop tarragon leaves.

  • Step 2/4

    Season chicken with salt on both sides. Add oil to a cold frying pan, then add chicken immediately, placing the pieces skin-side down. Fry until skin is golden brown and crispy, approx. 12 min. Flip the chicken over and add the sliced scallions whites, tarragon stems, and ginger and fry until golden brown. Deglaze with dashi, soy sauce, and mirin and let simmer for approx. 5 min.
    • 400 g chicken thighs (boneless)
    • 250 ml dashi
    • 3 tbsp soy sauce
    • 3 tbsp mirin
    • salt
    • vegetable oil (for frying)
    • frying pan (large)
    • tongs

    Season chicken with salt on both sides. Add oil to a cold frying pan, then add chicken immediately, placing the pieces skin-side down. Fry until skin is golden brown and crispy, approx. 12 min. Flip the chicken over and add the sliced scallions whites, tarragon stems, and ginger and fry until golden brown. Deglaze with dashi, soy sauce, and mirin and let simmer for approx. 5 min.

  • Step 3/4

    Remove chicken thighs and set aside. Remove tarragon stems and ginger and cook the sauce until reduced by half. Dissolve the starch in a little water, whisking it together with a fork. Add sesame oil, butter, three-fourth of tarragon leaves, starch water, and stir to combine.
    • 2 tbsp sesame oil
    • 1 tbsp butter
    • 1 tsp starch
    • 1 tbsp water
    • cooking spoon

    Remove chicken thighs and set aside. Remove tarragon stems and ginger and cook the sauce until reduced by half. Dissolve the starch in a little water, whisking it together with a fork. Add sesame oil, butter, three-fourth of tarragon leaves, starch water, and stir to combine.

  • Step 4/4

    Slice the chicken and serve over sushi rice. Drizzle the sauce and garnish with scallion greens and remaining tarragon. Enjoy!
    • sushi rice (for serving)

    Slice the chicken and serve over sushi rice. Drizzle the sauce and garnish with scallion greens and remaining tarragon. Enjoy!

More delicious ideas for you