2


() 300g
1
1
1
3
50ml


400g
150ml
2
1
1/2


1/2
() 140g
() 60ml
1




1.

2.(1)

3.(2)5

4.(3)

5.

6.

7.

8.(7)(6)1000W10

9.(5)

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Pane Chicken
Servings: 2

INGREDIENTS
Fried Chicken
300 grams skin-on chicken thighs
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon hot pepper paste
3 tablespoons cornstarch
50 milliliters vegetable oil

Tomato Cream Sauce
400 grams canned diced tomatoes
1 teaspoon sugar
2 teaspoons chicken stock powder
teaspoon kosher salt
150 milliliters milk

Cheese Baguette
140 grams shredded mozzarella cheese
1 teaspoon cornstarch
60 milliliters warm milk
loaf of baguette bread

Chopped fresh parsley, for garnish

PREPARATION
Make the fried chicken: In a medium bowl, combine the chicken thighs, sake, soy sauce, and hot pepper paste. Mix well with your hands to coat the chicken. Transfer the chicken to a rimmed dish and dust with the cornstarch. Toss to coat.
Heat the vegetable oil in a large skillet over medium heat, Add the chicken and cook for 5 minutes, flipping once, until browned. Remove from the pan and set aside. Wipe out the skillet.
Make the tomato cream sauce: In a large skillet over medium heat, cook the tomatoes until starting to boil. Add the sugar, chicken stock powder, and salt and stir to combine.
Add the milk and stir to incorporate. Just before the sauce boils, remove the pan from the heat and set aside.
Make the cheese baguette: In a medium bowl, toss together the mozzarella and cornstarch. Pour in the hot milk and stir to combine.
Cut out the center of the baguette to make a well. Cube the cut out bread. Spoon the mozzarella mixture into the well.
Transfer the baguette and bread cubes to a microwave-safe tray. Microwave at 1000W for 10 minutes, removing the bread cubes partway through so they dont burn.
Set the fried chicken and cheese baguette in the skillet with the tomato cream sauce. Garnish with parsley.
Enjoy!