1. Prepare the materials
2. I chose chicken thighs because the meat is plentiful and tender. It is most suitable for chicken steaks, Kung Pao chicken and other dishes. First of all, you have to deal with the chicken thighs and use a knife to remove the chicken bones. How to remove it? Cut with a knife from the middle of the chicken leg, cut to the bone, and remove the whole piece of meat along the bone. will not? Then you can cut it as you like, as long as you can cut off the meat.
3. The pickled chicken is spread flat on a cutting board, and the front and back are covered with white pepper, salt, and corn starch. In addition to corn starch, potato starch can also be used in a thin layer. Don't use too much salt, because teriyaki sauce also has a salty taste. When the chicken is marinated, you can start making teriyaki sauce.
4. The method of teriyaki sauce is very simple. Pour soy sauce, mirin, white wine, and sugar into the pot while stirring and let it boil. When there are a lot of big bubbles, add lemon juice and salt. , And then pour water starch, how much water starch is appropriate? The soup in the pot should start to be a little sticky, and it must be stirred constantly to prevent it from sticking to the pot.
5. Fried chicken steak: Heat the pan and pour some oil. After the oil is hot, put the chicken skin down and fry it, pay attention! The skin is facing down, so the color of the fried chicken is better, and it will have a slightly burnt texture. I haven't said any students who don't eat chicken skins.
6. Fry the chicken on both sides with low heat until it is slightly browned.
7. Let the fried chicken pieces cool slightly and cut them into pieces. The chicken may not be fully cooked at this time, it doesn't matter, and it will be heated in the pot later.
8. Take a clean pot, add a little oil, re-fry the chicken nuggets in the pot, add a proper amount of teriyaki sauce, and it's ready. Finally, fry the eggs into egg skins, cut into thin strips, put them on the rice, and then add chicken pieces and chopped seaweed.
Tips:1. As long as there is a teriyaki word, it is sweeter. You can see how sweet it is by looking at the ratio of sugar and soy sauce on the recipe. Don’t halve the sugar at will. Of course, you have to think about it. I have no problem creating a spicy teriyaki. In addition, the soy sauce should be Japanese soy sauce. Don't change it to dark soy sauce and light soy sauce. Don't use cooking wine instead of mirin. Although the taste will be worse, don't use cooking wine instead. Teriyaki sauce is called all-purpose sauce. You can brush some fried fish steaks, pork chops, fish tofu, and rice balls. It can be burned or grilled. I usually make more and put it in the refrigerator, but try to eat it within two weeks.
2. If you want to make a high-profile Teriyaki chicken rice, you need a big, deep, and a little flamboyant bowl. The rice is covered with some shredded eggs, then a few pieces of Teriyaki chicken, and a handful Chopped seaweed and white sesame seeds, find a veil or potted plant as the background. Okay, you can send it to Moments.
