Chicken Teriyaki

Recipe Chicken Teriyaki


Chop the thick part of the chicken thighs with the tip of a fork or knife, cut in half, and soak in the for about 10 minutes.

Rinse shishitou (small sweet pepper) in water, trim stems and cut diagonally.

Rinse leeks in water, cut into 2cm(0.75 inch) crosswise.

Heat vegetable oil in a frying pan over medium heat, add shishitou and leeks and cook until their colors become bright. Remove from the pan and sprinkle with salt.

Heat remaining vegetable oil in the pan. Lightly remove moisture from the chicken and put it in a pan with the skin side down. When it is browned, turn over, reduce the heat, and brown the other side too.

Wipe the frying pan with paper towels to remove excess oil and pour in the . When it brings to a boil, cover the pan, reduce the heat, and roast the chicken for 5-6 minutes while occasionally turning it over.

Cut chicken into bite-sized piece, serve in a plate and pour the sauce. Garnish with shishitou and leeks and prinkle with seven-spice pepper and yuzu flavored chile pepper paste to taste.

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