Chicken Teriyaki a simple dish made from sweet soy sauce and chicken thighs, It is usually garnished with green onions and sesame seeds. The dish has it roots in Japan but is now common in many many kitchens and restaurant around the world. The recipe can be used with many other meats such as pork, beef, or fish. My personal preference is the chicken version as chicken seems to have the perfect consistency for the dish. Pork seems to heavy, while fish is a little light. As with many foods, Chicken Teriyaki sauce is available in many supermarkets, but the homemade sauce is far nicer.
I enjoy this dish with some nice dinner rolls ( preferably homemade ones) and a nice rice dish. I also like it served with a nice chablis or white rioja wine as the dish seems a little on the spicy and acidic side. A nice light ale goes well with chicken teriyaki as well.
- 1/2 kilo chicken breast cut in serving pieces
- 1/4 cup flour
- 3 tbsp cooking wine
- 1/4 cup soy sauce
- salt and pepper to taste
- 3 tbsp sugar
- 1/4 cup water
- cooking oil
- 1 tsp onion leeks finely chopped
- 1 tsp sesame seeds
- In a bowl of flour, dredge the chicken on both sides and set aside.
- Heat cooking oil in a wok and pan fry the chicken until it’s light brown – about 4 minutes.
- Pour in cooking wine. Add in sugar, soy sauce, and water. Simmer over medium heat for at least 15 minutes until the sauce slightly thickens.
- When sauce thickens, season it with salt and pepper.
- Serve it on a platter garnished with onion leeks and sesame seeds.
- Enjoy your Chicken Teiyaki!
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