Chicken Teriyaki
4 servings
15 minutes
Teriyaki is a Japanese technique of frying with glaze: "teri" means "shine" and "yaki" means to fry. The product should eventually acquire a caramel shine, which is given to it by a marinade of soy sauce, sake (or mirin) and sugar. For simplicity , you can use store-bought teriyaki sauce - this is a special sauce for the teriyaki technique, which already includes all the necessary ingredients.
1
Prepare the necessary ingredients.
2
Grate ginger and onion on a fine grater.
- Ginger: 10 g
- Onion: 50 g
3
Crush the garlic with a garlic press.
- Garlic: 2 cloves
4
Mix soy sauce, sugar, sake, ginger, garlic, and onion.
- Light soy sauce: 70 ml
- Brown sugar: 3 tablespoons
- Sake: 3 tablespoons
- Ginger: 10 g
- Garlic: 2 cloves
- Onion: 50 g
5
Cut the fillet into large pieces and place it in the marinade, leave for 30 minutes.
- Chicken breast fillet: 600 g
- Light soy sauce: 70 ml
- Brown sugar: 3 tablespoons
6
Heat vegetable oil in a pan.
- Vegetable oil: 50 ml
7
Fry the chicken pieces on all sides until caramelized. Set aside.
- Chicken breast fillet: 600 g
8
Pour the marinade into the same skillet and simmer for 3-4 minutes.
- Light soy sauce: 70 ml
- Brown sugar: 3 tablespoons
9
Return the chicken to the pan and cook, stirring, for a couple more minutes until the meat is coated with sauce like a glaze.
- Chicken breast fillet: 600 g
10
Serve garnished with sesame seeds and green onions.
- Sesame seeds: to taste
- Spring onion: to taste
