1. The main materials are ready;
2. Soak the chicken in the blood and drain it, put it on the kitchen paper to absorb the excess water; cut the cucumber into thin slices, and shred the green onions for later use;
3. Mix soy sauce, mirin, sake, and sugar in a small bowl. Mix the water and starch thoroughly and set aside. My soy sauce is heavy in color. I recommend using thin salt light soy sauce. Of course, if you buy the finished teriyaki sauce, it’s OK. It's more convenient to use!
4. Add a small amount of oil to the pan to heat up, first put the skin side of the chicken into the pan and fry until the oil comes out. Turn it over from time to time. Take the chicken breast with the middle thickness of about 3 cm as an example. Fry the chicken on medium-low heat for 12-15 minutes. Just make sure that the chicken is well cooked on both sides;
5. After frying, place the chicken skin side up, let cool on a cooked food cutting board for about 5 minutes, and cut into strips;
6. Finally, put the chicken, cucumber slices and shredded green onions on the rice, heat the sauce over a low heat until the sugar has completely melted, add starch and mix thoroughly, pour it on the chicken, and sprinkle with cooked sesame seeds.
Tips:1. The temperature of the fried chicken breast should not be too high. It is recommended to cook twice more if you like, remembering the time it takes to fry it. The chicken must be fried until it is cooked through, and the chicken must be juicy and not good in taste. Fry it several times, remembering the time and the color of the surface of the chicken;
2. The fried chicken breasts need to be placed for five or six minutes before cutting, so that the meat juice will be more even and less loss during cutting;
3. You can also choose chicken thigh meat, which will have a better taste, of course, it needs to be deboned, which will be more troublesome;
4. If you don't like sticky sauce, you don't need to add starch;
5. The teriyaki sauce is cooked separately from the chicken in order to maintain the crispy and tender taste of the chicken after being fried.
