Teriyaki Chicken Wings

Name: Teriyaki Chicken Wings
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 10 Chicken wings; 2 pieces parsley; 2 tablespoons Teriyaki sauce

by Autumn Food Studio

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

The method of teriyaki is actually a process of cooking based on soy sauce and wrapping the whole ingredients with sweet sauce. The powdered sugar in this sauce gives the surface of the ingredients a shiny luster. Teri (teri) means "gloss" in Japanese "Teriyaki", so this cooking method is called "Teriyaki".

There are many small secret recipes for making teriyaki sauce on the Internet. The most common one is to use Japanese soy sauce + Japanese sake + sugar in a ratio of 1:1:1. If it is not for the raw materials, it is difficult to buy, but it is not a sauce that is difficult to achieve. When I made teriyaki pork chops before, I also studied a recipe "3 spoons of ordinary soy sauce + 2 spoons of rice wine + 2 spoons of honey + 1 syrup + 1 spoon of water". It can reach the standard of "greasy".

It can be seen that the most important thing in this approach is to have enough sugar and allow the sugar to adhere to the surface of the food during the cooking process. If you have a taste you like, add it as appropriate, or you can buy ready-made teriyaki sauce to familiarize yourself with the process, and then slowly try to blend your favorite teriyaki flavor.

Ingredients

10 Chicken Wings
2 pieces Parsley
2 tablespoons Teriyaki Sauce

Teriyaki Chicken Wings

1. These are all ingredients, prepare in advance

2. Cutter: After the chicken wings are cleaned, double-sided knife, 2 knives on the front and 1 knives on the back, minced coriander

3. Frying: Pour a small amount of oil in a cold pan, add 50% heat to the chicken wings, fry slowly on low heat, and fry until golden on both sides

4. Seasoning: Add 2 tablespoons of teriyaki sauce and stir-fry for about 30 seconds. Do not add water at this time

5. Cooking: Turn to high heat and continue to stir-fry for 30 seconds to let the chicken wings color and taste

6. Cooking: Add half a bowl (rice bowl) of water, continue to boil on high heat, about 3-5 minutes

7. Finish: After harvesting the juice, pour out the oil control, spread the coriander on a plate, and serve.

Tips:
1. The chicken wings need a double-sided knife for easy taste. Fry them in advance to make the burnt chicken skin more flavorful.
2. In order to ensure the bright color of the finished oil, you can fry more chicken fat, and then collect the juice on a high fire, so that the sugar in the teriyaki juice can fully adhere to the surface of the chicken skin. Of course, if you don't like to eat such a thick, pay attention to the heat when collecting the juice. Just fine.