Pollo rebozado al estilo Japonés🇯🇵

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Pollo rebozado al estilo Japonés🇯🇵. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Pollo rebozado al estilo Japonés🇯🇵 is one of the most favored of current trending meals in the world. It's simple, it is fast, it tastes yummy. It's appreciated by millions daily. They are fine and they look fantastic. Pollo rebozado al estilo Japonés🇯🇵 is something that I've loved my entire life.

Many things affect the quality of taste from Pollo rebozado al estilo Japonés🇯🇵, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pollo rebozado al estilo Japonés🇯🇵 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Pollo rebozado al estilo Japonés🇯🇵 using 11 ingredients and 7 steps. Here is how you cook that.

Una forma diferente de preparar la clásica pechuga de pollo rebozada. Una receta de inspiración nipona 🇯🇵 a partir de un marinado que le da a la pechuga un sabor suave y jugoso

Ingredients and spices that need to be Take to make Pollo rebozado al estilo Japonés🇯🇵:

1. 2 Pechugas de pollo
2. 50% Mirin (vino dulce japonés) sino Brandy
3. 40% Leche de coco
4. 10% Vinagre de arroz
5. Sazonador 5 especies
6. Sal
7. Panko sino pan rallado
8. 1 Huevo
9. Aceite de girasol
10. Arroz basmati
11. 1 pimiento rojo enlatado

Steps to make to make Pollo rebozado al estilo Japonés🇯🇵

1. Filetear las pechugas en tiras del tamaño de dos dedos, preparamos el marinado con 50% de Mirin (sino con brandy)un 40% de leche de coco y un 10% de vinagre de arroz. Las dejamos en el refrigerador al menos un par de horas
2. Una vez marinadas pasamos a sazonar las pechugas, para después rebozarlas en el Panko (sino encontramos vale el pan rallado). Para ello batimos un huevo y las sumergimos en esté, y las pasamos por el Panko
3. Ponemos a calentar el aceite de girasol y pasamos a dorar la pechuga ponemos el fuego a medio/ baja potencia y dejamos que se hagan.
4. Como guarnición hice arroz basmati con leche de coco. Ya que me quedaba sobrante del marinado.
5. En una arrocera ponemos la misma cantidad de leche de coco que de arroz, dejamos que se haga según el tiempo de cocción que programa la arroce-ra. El arroz tiene que quedar seco y suelto.
6. Mientras se hace el arroz con coco, sacamos del fuego las pechugas rebozadas y las pasamos a escurrir de aceite con la ayuda de papel absorbente.
7. Como toping de arroz podemos freír en el mismo aceite del panko un pimiento rojo de lata. Una vez hecho el arroz procedemos a emplatar

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