Chicken Teriyaki
RECIPENAME Chicken Teriyaki
COURSE_DISH Main Dish
CUISINE Japanese
MAININGREDIENT Chicken
SERVES 04 Servings
TIME_HH_MM 00:30
NOTES
recipe from cafe Japan by Emi Kazuko
INGREDIENTS
1 pound chicken cornstarch vegetable oil for pan frying 2 tbsp sugar 2 tbsp mirin 2 tbsp sake 2 1/2 tbsp shoyu 4 scallions cut into 2 inch pieces sea salt
DIRECTIONS
1. prick the chicken a few times to prevent it from shrinking, then lightly rub chicken with cornstarch 2. heat 2 tbsp oil in frying pan over high heat. Put the chicken in the pan and pan fry until golden brown. Lower the heat and cook covered until thoroughly cooked. 3.Skim excess oil from the pan, then add sugar, mirin, sake and shoyu. Spoon the juice over the chicken and gently shake the pan to spread the juice evenly 4 Add the scallions and cook for 1 min 5. Serve with sea salt if desired
PICTURE