A Classic Recipe From Different Countries That Uses Teriyaki Sauce.

The Umami of soy sauce and teriyaki sauce has long conquered the palates of chefs around the world. It is not only the soul of Chinese cuisine but also the "secret weapon" of many international dishes. Here is a classic recipe from different countries that uses teriyaki sauce.

Japanese Teriyaki Chicken leg

Teriyaki is one of the most famous cooking methods in Japan. "Teriyaki" means luster and "yaki" means barbecuing. Its soul is the teriyaki sauce composed of soy sauce, mirin and sugar.

Characteristics: Lustrous color, sweet and salty taste, and tender meat.

Ingredients

Boneless chicken leg meat: 2 pieces

Cooking oil: 1 tablespoon

"Teriyaki sauce

Soy sauce: 4 tablespoons

Mirin: 4 tablespoons (can be replaced with sweet sherry or cooking wine with a little sugar)

Sake: 2 tablespoons (low-alcohol white spirit can be used or omitted)

White sugar: 2 tablespoons

Minced ginger: 1 teaspoon

Steps

To make teriyaki sauce: In a small bowl, mix soy sauce, mirin, sake, sugar and minced ginger evenly and set aside.

Prepare the chicken: Use kitchen paper to absorb the moisture on the surface of the chicken legs. Use toothpicks to poke some small holes in the chicken skin to prevent it from shrinking during frying.

Frying chicken: Pour cooking oil into a frying pan, turn on medium heat, and place the chicken skin side down in the pan first. Fry for 6 to 8 minutes until the chicken skin turns golden and crispy. Flip it over and continue to fry for 4 to 5 minutes until the chicken is fully cooked. Take it out for later use.

To cook the sauce: Pour out the excess oil in the pot and turn to low heat. Pour in the prepared teriyaki sauce and cook for about 2 to 3 minutes until the sauce thickens slightly and bubbles form densely.

Coating with sauce: Put the fried chicken legs back into the pan and use a spoon to repeatedly pour the sauce over the chicken to ensure that each side is evenly coated with the sauce.

Done: Take out the chicken, cut it into pieces and serve on a plate. Pour the remaining sauce in the pot over the chicken. You can sprinkle some white sesame seeds and chopped scallions for decoration.

Tip: When frying chicken, do not frequently turn it over to ensure that the chicken skin is golden and crispy in one go. When cooking the sauce, be sure to use low heat because it has a high sugar content and is prone to burning.

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