Teriyaki Chicken

Updated at: Sun, 01 Sep 2024 00:03:39 GMT

Step 1

In a bowl, combine water, teriyaki sauce and sugar. Mix well.

Step 2

Pat dry the chicken. Cut out the excess skin. Butterfly the chicken and score the meat a few times. Pierce the skin with a fork many times.

Step 3

Sprinkle some salt (not too much, not for seasoning but for browning the chicken, teriyaki sauce is already salty) and black pepper powder on both sides of the chicken and rub it in. Sprinkle a little bit potato flour(not too much, about 5g only) on both sides and spread it evenly.

Step 4

Add 1 tbsp vegetable oil in the frying pan. Place chicken skin side down. Turn on heat to medium low. After 1 minute, press the chicken against the frying pan with a spatula. Keep pressing the chicken for the first few minutes. Wipe off excess oil with a paper towel from time to time. Cook the chicken for 8 - 9 minutes until the skin is golden brown. After 9 minutes, turn the chicken over. Cook the chicken with meat side down over medium low heat for 2 minutes. Wipe off the excess oil. Add butter and fry for another 1-2 minutes on both sides. Pour teriyaki sauce into the frying pan (do not pour over the chicken skin). Simmer the sauce over medium low heat for 1 minute. After 1 minute, flip the chicken over & over and glaze it with teriyaki sauce. Keep flipping for 1 - 2 minutes. When sauce has thickened and reduced, off fire.

Step 5

Place chicken skin side down on the cutting board. Cut chicken into bite-size pieces and place on a plate. Drizzle the teriyaki sauce over the chicken.

1 liked

0 disliked