Teriyaki Chicken
- 1.5 tbsp vegetable oil
- 400 g (14.1oz) chicken thigh fillets, cut into 3 cm (1W inch) pieces
- 1 tbsp cornflour (cornstarch), for dusting
- 2 tsp sesame seeds
- 1 cup chopped coriander (cilantro) or sliced spring onion (scallion), to serve
- 1 cup Kewpie (Japanese) mayonnaise, to serve (optional)
- 2.5 tbsp light soy sauce
- 2 tbsp sake (Japanese rice wine) or substitute a dry sherry
- 1.5 tbsp mirin (sweet rice wine)
- 1 tbsp caster (superfine) sugar
- Produce
- Coriander (1 cup)
- Meat
- Chicken thigh, fillets (400 g)
- Condiments
- Mirin (1 1/2 tbsp)
- Soy sauce, light (2 1/2 tbsp)
- Cooking & Baking
- Caster (superfine) sugar (1 tbsp)
- Cornflour (1 tbsp)
- Sesame seeds (2 tsp)
- Vegetable oil (1 1/2 tbsp)
- Beer, Wine & Liquor
- Sake (2 tbsp)
- Other
- 1 cup Kewpie (Japanese) mayonnaise, to serve (optional)
Preparation
Read recipe preparation on lovefood.com
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Published July 9, 2012 (7 months ago).
49 people saved this recipe.
