Ultimate Teriyaki Chicken Combo Recipe by 愛と癒しを届けるキッチン🍀
Ultimate Teriyaki Chicken Combo Cooking Instructions 1 Trim any tendons and excess skin from the chicken. Place the chicken in a plastic bag with the cooking sake and let it marinate for a while. Thinly slice the garlic and cut the onion into thin slices about 1/4 inch (5mm) wide. 2 [Make the sauces] In a bowl, combine all [A] ingredients and mix well. In a separate bowl, combine all [B] ingredients and mix well. 3 Pat the chicken dry with paper towels. Sprinkle with black pepper, then lightly coat with potato starch (or cornstarch), shaking off any excess. 4 Heat the vegetable oil in a skillet. Add the garlic, onion, and a pinch of salt (not listed in ingredients). Sauté over medium heat until caramelized, then remove from the pan and set aside. 5 Increase the heat to medium-high. Place the chicken skin-side down in the pan and cook until browned. Flip the chicken, add 1 tablespoon sake, cover, and steam over low heat for about 5 minutes. 6 Remove the lid, add the [A] sauce, and simmer over medium heat until the sauce thickens and coats the chicken. Add the sautéed onion and garlic back in and mix to combine. 7 Cut the chicken into bite-sized pieces and plate. Drizzle with the mayonnaise sauce and sprinkle with chopped scallions. 8 Featured in Cookpad News on January 12, 2024. Thank you! 1 Trim any tendons and excess skin from the chicken. Place the chicken in a plastic bag with the cooking sake and let it marinate for a while. Thinly slice the garlic and cut the onion into thin slices about 1/4 inch (5mm) wide. 1 Trim any tendons and excess skin from the chicken. Place the chicken in a plastic bag with the cooking sake and let it marinate for a while. Thinly slice the garlic and cut the onion into thin slices about 1/4 inch (5mm) wide. 2 [Make the sauces] In a bowl, combine all [A] ingredients and mix well. In a separate bowl, combine all [B] ingredients and mix well. 2 [Make the sauces] In a bowl, combine all [A] ingredients and mix well. In a separate bowl, combine all [B] ingredients and mix well. 3 Pat the chicken dry with paper towels. Sprinkle with black pepper, then lightly coat with potato starch (or cornstarch), shaking off any excess. 3 Pat the chicken dry with paper towels. Sprinkle with black pepper, then lightly coat with potato starch (or cornstarch), shaking off any excess. 4 Heat the vegetable oil in a skillet. Add the garlic, onion, and a pinch of salt (not listed in ingredients). Sauté over medium heat until caramelized, then remove from the pan and set aside. 4 Heat the vegetable oil in a skillet. Add the garlic, onion, and a pinch of salt (not listed in ingredients). Sauté over medium heat until caramelized, then remove from the pan and set aside. 5 Increase the heat to medium-high. Place the chicken skin-side down in the pan and cook until browned. Flip the chicken, add 1 tablespoon sake, cover, and steam over low heat for about 5 minutes. 5 Increase the heat to medium-high. Place the chicken skin-side down in the pan and cook until browned. Flip the chicken, add 1 tablespoon sake, cover, and steam over low heat for about 5 minutes. 6 Remove the lid, add the [A] sauce, and simmer over medium heat until the sauce thickens and coats the chicken. Add the sautéed onion and garlic back in and mix to combine. 6 Remove the lid, add the [A] sauce, and simmer over medium heat until the sauce thickens and coats the chicken. Add the sautéed onion and garlic back in and mix to combine. 7 Cut the chicken into bite-sized pieces and plate. Drizzle with the mayonnaise sauce and sprinkle with chopped scallions. 7 Cut the chicken into bite-sized pieces and plate. Drizzle with the mayonnaise sauce and sprinkle with chopped scallions. 8 Featured in Cookpad News on January 12, 2024. Thank you! 8 Featured in Cookpad News on January 12, 2024. Thank you! 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