Easy - Chicken teriyaki
Persons
4
Ingredients
- 700g boneless chicken thigh with skin - cut into bite sizes
- 3 tbsp plain flour/cake flour (T45) - to coat the chicken
- Ingredient A -
- 3 tbsp sake or cooking white wine
- 3 tbsp mirin
- 3 tbsp soy sauce
- 4 tsp sugar
- 2 tbsp water
Instructions
- 1. Lightly coat the chicken with flour, shaking off excess flour.
- 2. In a skillet heat 1 tbsp vegetable oil over medium heat, cook chicken, skin side down until golden brown on both sides. Reduce the heat to low, cover and simmer for about 5 minutes.
- 3. In a small bowl, add all the ingredient A and mix.
- 4. Add all the sauce from #3 into the skillet (over the chicken) and bring it to a boil, then reduce the heat to low. Cover and simmer for another 3 minutes.
- Serve hot!
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