spicy teriyaki chickenEveryone loves teriyaki chicken, this version combines with hot sauce to make a hot glazed chicken. The marinade is very simple and only needs 30 minutes to flavour the chicken.
4 chicken breasts100 ml Japanese* soy sauce100 ml mirin or dry sherry50 ml Papa Djabs Black Label1 garlic clove1 small chunk fresh ginger1 tsp of dark sesame oil2 spring onions
- Cut the chicken breasts into roughly equal 1 cm cubes.
- Grate the ginger and garlic on a fine grater (micro plane)
- Mix together the soy sauce, mirin, hot sauce, sesame oil, garlic and ginger
- Add the chicken to the mix and marinade for around 30 minutes.
- To cook, simply place the chicken and marinade into a thick bottomed pan and slowly bring to a simmer, as the chicken begins to cook the marinade will thicken and form a sticky glaze on the chicken. There is no need to sear the chicken in oil before cooking as browning occurs anyway.
*we prefer aged Japanese soy sauce as the flavour is smooth and less salty than Chinese soy sauce.
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