Teriyaki ChickenChicken LegRice is a classic Japanese dish, paired withRiceto createTeriyaki ChickenLeg Rice, a very good side dish, but the most important thing in this teriyaki cuisine is the preparation of the teriyaki sauce, if you can make delicious teriyaki sauce, thenTeriyaki Chicken Legat least, you have already succeeded half.

How to make Teriyaki Chicken Leg at home

Teriyaki Chicken Leg can also be made simply, master it, and you can make a delicious teriyaki chicken leg in a short time.

IngredientsPreparation

2 chicken legs, sugar,mustard, sake, sweetchili,salt, garlic,soy sauce,sake.

Steps

1, remove the bones from the chicken legs, then cut a few knives for later use;

2, mix mustard, chili with sake, sprinkle a little salt, and spread on the chicken leg meat, and refrigerate for half an hour;

3, put the pot, brush with oil, heat, and then put the chicken leg skin down, fry until golden brown, then flip it, and fry until it turns color;

4, then put the garlic cloves down, add soy sauce and sake, cover the pot and cook for 10 minutes, then thicken the sauce.

How to make Fresh Teriyaki Chicken Leg

To make the chicken leg more flavorful, we can peel the meat from the chicken leg, and then cut a knife, so that the flavor penetrates.

Ingredients

Chicken leg,onion, green onion,ginger，aloe, bell pepperradish, sake, soy sauce, mirin, whitesesame..

Steps

1, cut the green onion into segments, ginger into slices, onion into strips,asparagusinto segments,carrotinto slices for later use;

2, remove the bones from the chicken leg, first cut a circle around the joint, then cut along the bone, and then use a knife to cut thechicken meatdown, use the knife to cut the meat and cartilage at the lower joint, and finally use the knife to cut a few cuts on the meat, so that the meat is more flavorful, do not cut through;

3, put a little oil in the pot, chicken skin facing down, fry out the excess chicken oil, when the chicken skin is golden brown, flip it to fry the chicken meat;

4, put onion, green onion, ginger into the pot, stir-fry with the remaining oil in the pot until the onion softens, add sake: mirin: soy sauce = 1:2:2, the sauce should cover half of the meat;

5, boil the sauce over high heat, and then cook over medium heat until the sauce thickens, when the sauce thickens, it will bubble up.During this process, turn the chicken leg meat a few times;

6, blanch asparagus and carrots, place the chicken leg on a plate, arrange vegetables, pour over the thick sauce, and sprinkle with white sesame.

Tips

You can replace the vegetables with your favorite type, and match them freely.

Teriyaki Chicken with Fish Sauce

Fish sauce is a frequently used ingredient in Japanese cuisine, and it is paired with teriyaki chicken, which will be more flavorful.

Ingredients

1 chicken leg, appropriate amount of fish sauce, half an onion,celery2 stalks, half a carrot, 1 clove of garlic, 1 large block of sugar, 5 tablespoons of sake, 3 tablespoons of oyster sauce, 5 tablespoons of soy sauce, 400g of water.

Steps

1, wash and remove the bones from the chicken leg, and cut a few knives on the inside, add salt, sake, green onion, ginger, and marinate for a while;

2, cut the onion and celery into pieces, carrot into strips, and garlic into slices, put everything in the water, boil over high heat, and cook for 10 minutes over low heat, and then remove the vegetables, leaving 300g of water to make the soup base;

3, put ice sugar, sake, oyster sauce, soy sauce in the pot, boil over high heat, and then cook over low heat for 20 minutes until it thickens;

4, place the marinated chicken leg meat on kitchen paper to absorb water, and then put the chicken leg intoa flat pan, chicken skin facing down;

5, cook over medium heat until the skin is golden brown, then flip it and cook until it is slightly golden, pour in the prepared teriyaki sauce, and cook over medium heat until the sauce is slightly thick;

6, take a small pot, add a little oil, addpeas, stir-fry, then put it in a bowl, put the chicken, and sprinkle with fish sauce.

Tips

The sauce, sugar, and sake in the seasoning must be oily, otherwise the teriyaki chicken will not be bright.