Chicken Teriyaki | Sanjeev Kapoor Khazana

This classic Chicken Teriyaki recipe is sure to bring some flair on your dinner table today.

CHICKEN TERIYAKI

Ingredients

300 grams boneless chicken legs cut into cubes
1 tbsp castor sugar
Salt to taste
Crushed black peppercorns to taste
1 tbsp corn starch
2 tsps red chilli flakes
½ cup white wine
1 tbsp soy sauce
1 tbsp oil
1 tbsp garlic, chopped
1 inch ginger, chopped
½ cup chopped spring onion greens
1 tbsp sesame seeds, roasted

Method

1. In a bowl add chicken, salt, crushed black peppercorns, mix well. Set aside for 15-20 minutes.
2. For making the sauce, add white wine, sugar in a bowl and mix well. Add garlic, ginger, red chilli flakes, crushed peppercorns, salt, soy sauce, corn starch. Mix well. Set aside for 10 minutes.
3. Heat oil in a non-stick pan; add the marinated chicken cubes and sauté. Cook for 10-12 minutes.
4. Add the prepared sauce to the pan, stir for a minute. Add ¼ cup of water and cook till the sauce thickens.
5. Add spring onion greens, mix well. Garnish with roasted sesame seeds and serve hot with steamed rice.

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Cuisine - Japanese

Course - Main Course Chicken

Dish - Main Course Chicken