I was introduced to Kimpura’s Chicken Teppanyaki at a young age. Whenever we dined in Kimpura Greenhills, this was always ALWAYS my order. Until now, I would still order this! I get entertained more when it gets cooked in front of me. It was only a few years ago that I realized, I can try and replicate it. I mean how many times have I seen it cooked in front of me, diba? Hahaha!!
So I tried it, sliced the chicken into cubes and stir fried it. It didn’t come out the same. I then wondered, what did I do wrong? It was only then that I remembered that in the restaurant, they were cooking the whole fillet and then slicing it towards the end. So, that’s what I did – and it came out very good. Not exactly the same, but good enough! It was such a eureka moment! Hahaha.. So I’m sharing it with you here!
Chicken Teppan Didi’s Kimpura Copycat
2 pieces of Leg & Thigh Fillet with skin on
1 piece of White Onion (slice into wedges)
3 pieces of Garlic (sliced thinly)
1 small (or medium) Green Bell Pepper (slice however you like)
4 Tablespoons of Butter
Oil for frying
Coarse Black Pepper
Season chicken fillets with salt and pepper.
Heat pan and pour oil. Wait until the pan is smoking hot.
One by one, brown the chicken fillets (skin side first) and then turn to brown the other side.
*No need to cook the chicken through and through.. just browning is fine.
When browned, set aside the chicken.
Using the same pan, add the butter and saute the onions until translucent.
Then add the garlic and green bell peppers, saute until fragrant.
Slice the chicken fillets into cubes.
Add the chicken cubes into the pan and stir fry together.
Add a dash or two of cooking sake and continue stir-frying.
You may add salt and pepper to your liking.
Continue stir frying until the chicken is cooked.
You may opt to use chicken breast but I personally like the brown fillets better! Hihi..
Also, I like the peppery taste so I add more pepper.
Please try it and let me know what you think!