Chicken Teriyaki
by Editorial Staff
Fried chicken thighs marinated in sweet and sour Teriyaki sauce is one of the most popular dishes in Asian cuisine. An excellent recipe for those who want to please themselves and their loved ones with a delicious exotic dish, spending a minimum of time and effort.
Ingredients
- Large chicken thighs – 3 pcs.
- Teriyaki sauce – 150 g
- Togarashi spice mix – 2 g
- Sweet pepper
- Salt
- Pepper
Directions
- Remove bones from the thighs. For a teriyaki chicken skewer, separate the flesh of one thigh from the skin and cut into 4-5 pieces.
- Add Teriyaki sauce. Stir so that each piece of chicken is well coated with sauce.
- Add togarashi spices. Mix. Refrigerate for 2-3 hours.
- For grilled teriyaki chicken, beat off the remaining two thighs.
- Season with salt and pepper.
- Pour the Teriyaki sauce over the thighs on both sides. Spread the sauce thoroughly over the surface.
- Season togarashi.
- Fry the Teriyaki chicken on a wire rack on both sides until browning (10-15 minutes).
- For a shish kebab, string a piece of sweet pepper on a wooden skewer, then pieces of chicken meat. And then again a slice of sweet pepper.
- Put the shish kebab on the grill, fry on all sides until browning (10-15 minutes).
- Remove chicken from heat. Whole fried chicken thighs, cut into medium-sized chunks.
- Heat the Teriyaki sauce. Pour the sauce over the meat. Sprinkle with sesame seeds.
The Teriyaki chicken is ready. Bon Appetit!
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