Chicken Teriyaki
30 min
total
4
people
309
calories per serving
Ingredients
4 people
- 600 gChicken cutlet (cut into bite-sized pieces)
- 100 mlsoy sauce
- 60 mlmirin
- 60 mlSake or rice alcohol
- 2 tbspWhite sugar
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 tbspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspSesame seed
Method
Glazed chicken pieces, deep brown and shiny. The reduced sauce should be syrupy, coating the meat like a lacquer, with the scent of caramelized soy and ginger.
- 1
Cut the chicken breasts into regular 3 cm bite-sized pieces. Finely mince the garlic cloves.
- 2
Heat sesame oil in a large pan. Sear the chicken over high heat until pieces are well browned on all sides and the meat feels firm to the touch.
- 3
Add garlic and ginger powder. Deglaze with the soy sauce, mirin, sake, and sugar mixture. Boil and reduce over medium heat until the sauce coats the spoon and becomes sticky.
Frequently asked questions
How do you get this dish right?
- Don't overcook the chicken in the first step; it will finish cooking in the sauce.
- If the sauce reduces too quickly, add a splash of water to loosen the glaze.
- The sauce is ready when it forms large bubbles and shines intensely.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.
4.3
19 reviews
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