![]() ![]() If you like this recipe, try my black pepper teriyaki chicken wings.įind more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook. Arrange the chicken on a plate and serve with mayonnaise.Īdam's tip The homemade teriyaki sauce can be stored in the pantry for years and used for all kinds of dishes: meat, pork, fish, chicken – anything really. Turn the chicken through the sauce for a minute or two to coat as the sauce thickens. Whisk together cornstarch and 1/4 cup water in a small bowl and set aside. Heat a frying pan over high heat, add the oil and fry the chicken until just browned on all sides but not yet cooked through.Īdd about ⅓ of a cup of teriyaki sauce and bring to a boil. Slice the chicken thighs into large, thick medallions (perhaps one thigh into four pieces) and toss in the cornflour to just coat. Transfer to an empty wine bottle and set aside. Add broccoli, and scallions, and flash fry these for 2-3 minutes. In a large skillet over medium-high heat oil and once hot brown the chicken pieces until all the way cooked through. For the homemade teriyaki sauce, mix the ingredients together in a small saucepan over low heat, until the sugar is just dissolved. In a small bowl add chicken and ¼ cup teriyaki sauce. ![]()
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