Japanese-Style Chicken Dorayaki
A sweet and savory twist on traditional dorayaki, filled with juicy chicken and gooey goodness.
Ingredients
- ●1 pound Chicken breastboneless and skinless
- ●1 package Dorayaki batter mixavailable at most Asian markets
- ●1/4 cup Gooey syrup (honey or maple)adjust to taste
- ●2 tablespoons Piquant sauce (soy sauce or sriracha)optional
- ●1/4 cup Japanese-style filling (red bean paste or kinako)optional
- ●1 tablespoon Vegetable oilfor brushing
- ●1 tablespoon Sesame seedsfor garnish
Instructions
- 1
Preheat a non-stick pan or griddle to 375°F (190°C).
- 2
In a small bowl, whisk together dorayaki batter mix and 1/2 cup water. Let it rest for 5 minutes.
- 3
Brush a small amount of vegetable oil on the pan or griddle.
- 4
Pour 1-2 tablespoons of dorayaki batter onto the pan and cook for 2-3 minutes, until the bottom is golden brown.
- 5
Flip the dorayaki and cook for an additional 1-2 minutes, until the other side is also golden brown.
- 6
Meanwhile, grill or pan-fry the chicken breast until it reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes before slicing.
- 7
Assemble the dorayaki by spreading a small amount of gooey syrup on one half, followed by a slice of chicken, a spoonful of piquant sauce, and a sprinkle of Japanese-style filling (if using).
- 8
Top with the other half of the dorayaki and garnish with sesame seeds.