Teriyaki Chicken Recipe
 
 
Recipe type: Meat and Poultry
Cuisine: Panasian Cuisine
Ingredients
Teriyaki Chicken:
  • Chicken leg quarters 3 pcs (large)
  • Teriyaki sauce 150 g
  • Sweet pepper 70 g (slice into triangles)
  • Sesame 5 g
Teriyaki sauce:
  • Chicken bones 500 g
  • Scallion 40
  • Onion 30 g
  • Garlic 15 g
  • White wine, semi-sweet 300 g
  • Mirin 500 g
  • Sugar 150 g
  • Soy sauce 500 g
  • Starch 30 g
Instructions
Teriyaki Chicken:
  1. Take the meat from the bone, but don't take off the skin from chicken leg quarters.
  2. Flatten and handle with steak-master or small hammer.
  3. Marinade chicken in teriyaki sauce (100g of meat for 50ml of sauce)
  4. Pierce chicken pieces along with bamboo skewers, put triangles of sweet pepper at both ends.
  5. Grill till ready.
  6. Cook Teriyaki sauceuntil caramel-like in a steepen.
  7. Slice cooked chicken meat, pour sauce and sprinkle with sesame.
Teriyaki sauce:
  1. Roast the bones until completely dried.
  2. Put the wine on fire and evaporate alcohol.
  3. Add greens and vegetables to the bones, fry everything together.
  4. Put all the ingredients together and boil on high heat for 15 minutes.
  5. Mix starch with cold water and continuously stirring pour the mix cooked into the sauce (it is necessary for its thickening)
  6. Mix well and cook for 2-3 minutes more.
  7. Than sift sauce and cool.
Recipe by Food'n'chef at https://old.foodnchef.com/kurica-teriyaki/