Mirin Butter Sauce Chicken

Another one from my weird #ProjectMirin is this mirin butter sauce chicken - and yes, this is my first time in making this delish buttery cikin. Actually it is the Indonesian fried chicken in butter sauce (ayam goreng mentega) that we usually find in Chinese restaurants. As I am still exploring any kind of food that can go well with mirin - other than Japanese food - presumably Chinese food will be suitable for now.

Many recipes of this cikin require sugar to be added into the sauce. Of course I then substituted it with mirin - the hon mirin to be precise. Turned out it tastes delicious as well with a slight umami taste - or it's just me thinking about umami. Well, I dont really like to add sugar in any of my food. So lucky to have this particular condiment in the pantry.

Slightly different with many recipes and what I eat in the Chinese restaurants, I used the skinless chicken fillet for this. For the reason that, it's easier to eat - that's all.

Highlighted issue: Upon marinating the cikin, try not to 100% following the recipe because it may resulted into a salty cikin. As this is my first time with this one, lucky me I had a hunch that an additional salt (as required by the recipe) is not necessary for the marinade - since it's already contained the worcester sauce, white pepper and soy sauce. Voila, it tastes just right for me and my husband. But you can always try tho perhaps we have a different desired saltiness. Other than that, I think the cooking sequence is very similar to Kung Pao cikin but rather less complicated.

For the love of food, happy eating (in moderation) and cooking. Oh, a revision to my previous statement that I only lost 2 kg for the last 2 months, actually it's 4 kg (just checked). Hopefully it reaches 8 kg anytime soon, so I don't have to buy new clothes. I've never been this fat my whole life, and all my clothes can't cover this "new me" anymore (thanks to WFH I just need to wear pajamas everyday).