How to make Teriyaki Fried Chicken with less salt
In Japanese teri refers to the crispy, brown skin that Teriyaki sauce brings to chicken, yaki means grilled over a fire.
Ingredients (for 4 people)
- 500 g, equivalent to 2 boneless chicken thighs, with skin
- Potato powder, sufficient amount
- 1 tablespoon cooking oil
- 50 ml apple juice
- 1 plus 1/3 tablespoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon vinegar
- 5g ginger
Processing
Spread the chicken pieces out on a cutting board. Use a knife to cut across the meat in the indentation between the upper and lower thighs. So we all have 4 fillets.
To make the meat evenly thick, use a knife to slice from the middle of the meat to near the edge. Flip the sliced meat to the sides and we have a piece of meat twice as wide.
After slicing all 4 pieces of meat, sprinkle potato flour on both sides of the meat, shake off excess flour.
Use a small bowl to prepare the teriyaki sauce. Add apple juice, soy sauce, sugar, vinegar and grated ginger and stir well.
Put the frying oil in a large pan, fry the skin first. Over medium heat, occasionally move the meat in the pan until golden brown. Flip and cover the pan and cook on low heat for 4 minutes. Use a stick or fork to skewer the meat, if the juice is not red, it means the meat is cooked, remove the meat from the pan.
Use a paper towel to wipe off excess fat in the pan and then pour in the teriyaki sauce solution. When the sauce is hot, return the meat to the pan and drizzle the sauce over the top with a spoon.
When the sauce has thickened and covered the meat, remove the meat from the pan, leaving the skin facing up. When the meat is cool, cut it into 1cm thick pieces. Arrange the meat on a plate with greens and a slice of lemon. So the teriyaki fried chicken is done.
-------------------
Injavi.com - Visit Japan | Visit in Japan
Guide to living, studying and working in Japan
