Teriyaki Chicken with Mini Potatoes
4 servings
75 minutes
Teriyaki chicken with mini potatoes is a culinary masterpiece that combines the tenderness of poultry with rich Eastern aromas. Teriyaki is a Japanese sauce that gives the dish a sweet-salty glaze, making the chicken juicy and flavorful. The fried mini potatoes complement the dish with their softness and slightly crispy crust, while fresh vegetables and herbs add juiciness and lightness. Teriyaki provides a characteristic caramelized crust that pairs wonderfully with the nutty flavor of sesame. This dish is not only a gastronomic delight but also a versatile treat – perfect for a cozy family dinner or a festive table. Its harmony of flavors immerses you in the world of Eastern cuisine with notes of an author's interpretation.
1
Season half of the chicken fillet with salt and pepper, and fry until golden in vegetable oil. Brush the skin with half of the teremki sauce and bake in the oven for 7-8 minutes at 180 degrees.
- Poussin (young chicken): 500 g
- Salt: 2 g
- Ground allspice: 3 g
- Teriyaki sauce: 40 g
2
In a pan, separately fry the potatoes cut into wedges until golden brown, add the sliced red onion and leek. Finally, add the cherry tomatoes cut into quarters. Sauté briefly and add chopped dill.
- Boiled potatoes: 50 g
- Sweet red onion: 10 g
- Leek: 20 g
- Cherry tomatoes: 50 g
- Dill: 2 g
3
Place the garnish on one side of the plate, the chicken on the other, and drizzle with the remaining teriyaki sauce. Sprinkle with sesame and garnish with corn.
- Teriyaki sauce: 40 g
- Sesame seeds: 3 g
- Lamb's lettuce (mache): 5 g
