Shiso-Wrapped Chicken

Juicy chicken thigh pieces wrapped in peppery fresh shiso leaves. The skin is seared golden and the glossy umami glaze coats the meat perfectly.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 369
• Protein: 25 g
• Carbs: 10 g
• Fat: 28 g

Ingredients

• 600 g Chicken leg ( deboned, skin-on )
• 12 piece shiso leaf ( whole )
• 3 tbsp soy sauce ( divided )
• 1 tbsp Sake or rice alcohol
• 2 tbsp mirin
• 2 tbsp Corn starch
• 1 tbsp Sunflower oil

Instructions

1. Poultry preparation

   Debone the chicken thighs while keeping the skin on. Cut the meat into regular 3 cm cubes.

2. Quick marinade

   In a bowl, mix the chicken with sake and one tablespoon of soy sauce. Let it rest; the meat should absorb the liquid to stay tender.

3. Shiso wrapping

   Wrap each chicken cube in a shiso leaf. Press firmly with your palm to make the leaf stick to the meat.

4. Pan searing

   Lightly dust the pieces with cornstarch. Heat oil in a pan and sear the chicken skin-side down. Look for deep coloration and a sharp sizzling sound.

5. Final glazing

   Add mirin and the remaining soy sauce. Roll the pieces in the reducing juice. The sauce should become syrupy and coat the meat without running off.

Chef's tips

• Do not remove the chicken skin; it provides the fat and crispiness needed to balance the shiso.
• If the sauce reduces too quickly, add a spoonful of water to loosen the glaze.
• Shiso must be very fresh; if it wilts, it loses its signature citrusy aroma.

Storage

Eat immediately to enjoy the crispy skin. Can be kept for 24h in the fridge but will lose its texture.