Recipe of Ultimate Tender Teriyaki Using Chicken Breast

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Easiest Way to Prepare Ultimate Tender Teriyaki Using Chicken Breast. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Tender Teriyaki Using Chicken Breast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tender Teriyaki Using Chicken Breast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tender Teriyaki Using Chicken Breast is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can have Tender Teriyaki Using Chicken Breast using 9 ingredients and 11 steps. Here is how you cook it.

There are many ways to tenderise meat. I used mayonnaise and vinegar in this recipe. At first I added honey, mayonnaise and sake, and marinated the chicken overnight. I found the meat was too tender and had lost its good texture... I reached this recipe after several trials. If you add vinegar, you can make the meat even more tender. You can freeze them and defrost the day before you plant to cook. If you use a microwave to defrost, do not overcook. It will harden the meat. Recipe by Iku..

Ingredients and spices that need to be Make ready to make Tender Teriyaki Using Chicken Breast:

1. 1 large Chicken breast
2. 1 1/2 tbsp ★Sake
3. 1 tbsp ★Mayonnaise
4. 1 ★Salt and pepper
5. 2 tbsp Plain flour or katakuriko (Step 3)
6. 1 1/5 tbsp Sugar
7. 1 1/2 tbsp ▲Soy Sauce
8. 2 tbsp ▲Sake (or Water)
9. 1/2 tsp ▲Vinegar (optional)

Steps to make to make Tender Teriyaki Using Chicken Breast

1. Remove the skin and slice the meat diagonally. Cut the slices into bite-sized pieces. Prick the meat with a fork several times and put them into a plastic bag. Add the ★ ingredients and mix well.
2. If you have time, leave them to stand for at least 20 minutes. The marinade is absorbed into the meat and this helps the chicken to be tender and moist in the end.
3. Add the flour and mix well. Coat the chicken with flour evenly (if you use katakuriko, you will have a tender result, but it won't crisp up).
4. Mix the ▲ ingredients.
5. Heat 2 tablespoons of oil (not listed in the ingredients) and arrange the chicken (in one layer).
6. Fry the chicken over a medium heat for 2 minutes until golden brown and turn over. Fry for a further minute.
7. Lower the heat to low and sprinkle sugar over the meat quickly and drizzle over with ▲. Coat the chicken with the sauce evenly. Cover and cook for another 2 to 2 and 1/2 minutes.
8. Uncover and turn the heat to high to reduce the sauce. Coat the chicken with the sauce. (Move the frying pan occasionally so that the sauce coats the chicken well and make it shiny.)
9. When the sauce is almost evaporated and the chicken looks shiny, transfer the chicken pieces onto a serving dish. Pour over the leftover sauce from the frying pan. Serve with some mayonnaise and vegetables of your choice.
10. I sprinkled with black sesame seeds on top. I combined mayonnaise and milk to make the sauce.
11. I seasoned the chicken well so as to use them for my lunch box. You can make sandwiches or a rice bowl with them. It's nice to serve them with salad on the side.

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