Potato Teriyaki chicken
Ingredients (for 2 servings)
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Potato
150 g
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Chicken thigh
200 g
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Cake flour
1 tablespoon
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Kadoya roasted sesame oil
1 tablespoon
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[A] Soy sauce
1.5 tablespoons
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[A] Sake
1 tablespoon
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[A] Sugar
1 tablespoon
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[A] Mirin
1 tablespoon
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Kadoya roasted sesame oil
1 tablespoon (for finishing)
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Black pepper
as needed
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Finely chopped spring onions
as needed
Directions
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Wash and peel the potato, place it in a microwave-safe container, cover the potato with a damp paper towel, loosely cover the container with plastic wrap, and microwave at 600W for 5 minutes.Then, cut the potato into bite-sized pieces.
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Cut the chicken thigh into bite-sized pieces and coat with cake flour.
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Heat Kadoya roasted sesame oil in a frying pan, add the chicken from step 2 and potato from step 1, and stir-fry over medium heat until the chicken is browned.
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Reduce to low heat, add the [A] ingredients, and simmer until the sauce thickens.
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Turn off the heat, drizzle with Kadoya roasted sesame oil for finishing, and sprinkle with black pepper. Garnish with chopped green onions if desired.
Products used in this recipe
Roasted Sesame Oil
Roasted sesame oil gives rich, flavorful nutty taste to your dishes.