Chicken Teriyaki

To a lot of you who don’t know, my mum is Japanese. Hence as a child and till date, we eat a lot of Japanese food at home. With an exceptional pallet for this cuisine, here’s my take on an authentic Japanese chicken teriyaki. Yes you can buy the sauce ready-made. Yes it costs a lot of money, but it’s still more fun to just do it yourself!! So try it out & let me know how you did.

Chicken Teriyaki
Boneless Chicken – 500gm
Corn Flour – For dusting
Leek stems cut 3 inch – 8no.
Sugar – 2tbsp
Sake (rice wine) – 3tbsp
Kikoman Soya sauce – 2.5 tbsp
Roasted Sesame crushed – 1/2 tsp
Salad oil –

Cut the chicken breast in desired shapes, keeping skin intact. Dry on a tissue to absorb excess water & dust in corn flour. Heat oil in a pan, & add in the chicken skin facing down first. Add in the cut leeks. Flip the chicken occasionally and cook till chicken gets golden & leeks get chard on one or two sides.
In a bowl, mix together the sugar, sake & soya. Add to the chicken & spoon the sauce over.
You will notice the sauce thickening. Once 90% of the sauce has been absorbed, turn off the gas.
Serve with Japanese white rice & sprinkle a pinch of crushed roasted sesame seeds. Enjoy!!

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