Pan-fried Chicken with Savory Scallion Sauce
The dish came up in mind to use up a bunch of scallions that I had. I marinated chicken breast with grated onion and garlic, soy source, Mirin, Sake, honey and black pepper, coated with cornstarch and pan-fried like I did before. For the scallion sauce, I mixed a mountain of chopped scallions with fresh ginger, soy sauce, Sake, sugar (Splenda), rice vinegar, sesame oil, and Hichimi-Tougarashi (Japanese seven spice mix). The result was just what I expected. It was my less favorite food "chicken" but tasted fine!
