Teriyaki is the name of a sort of sauce utilized prevalently in Japan, the best approach to make this sauce is exceptionally basic, despite the fact that in grocery stores pre-made teriyaki jugs are likewise sold a great deal.
Teriyaki chicken, in this manner, is a standout amongst the most well known Japanese dishes. Utilizing chicken breas to make this dish, the chicken is flavorful and the chicken bosom does not have the sentiment of being dry. Obviously, when making chicken bosom, focus not to cook excessively long, the meat will never again diminish, making the dish less delectable.
2 chicken bosom (with or without skin)
8ml purpose (or rice wine)
25ml soy sauce
1 tsp sugar
Blend wine, soy sauce, mirin and sugar together. Put on the stove, stew until the sugar disintegrates. Let cool.
Include a little oil (only enough to make a flimsy layer of oil on the outside of the skillet). For chicken bosom, if utilizing a chicken bosom, let the skin face down on the dish first. Sear the chicken until it is cooked on the two sides, don’t broil excessively long, the meat will be overcooked and hard, body. Move the chicken onto a plate.
Empty teriyaki sauce into a container, bubble. Put the chicken bosom in the container, turn again and again a few times for the chicken to be uniformly marinated.
Take the chicken out, cut it into little pieces, pour teriyaki sauce on the chicken.