Teriyaki Chicken

Grilled chicken with teriyaki sauce is one of my favorite dishes, but I always ate it at a restaurant, not home. So I tried to make it. I did something different with this dish, I used sesame leaves. I combined Japanese and Korean cuisines. The sweet, savory, salty sauce and the fragrant sesame leaves make the chicken more delicious. I also added mirin. What is mirin? It is a type of rice wine similar to sake but it is sweeter and has a lower alcohol content. Try this recipe and have dinner on the table in a short time!

Ingredients

1 lb                                       chicken thigh

1/2 C                                    corn flour

1 C                                       sliced cabbage

1/2 C                                    thinly chopped sesame leaves

1-2 T                                    cooking oil

Sauce

4 -5 T                                   coconut sugar

3 T                                        mirin

4 T                                        rice wine 

4 T                                        soy sauce

1 t                                         minced ginger

Directions

Rinse and dry chicken with a paper towel.

Slice into bite size pieces and spread them on tray.

Evenly dust them with corn flour on both sides.

Mix the teriyaki sauce.

Pan fry both sides of chicken over medium heat until golden brown.

Pour sauce mixture into the pan and increase to heat high and bring to the boil and cook until the sauce is slightly glossy.

Serve teriyaki chicken with cabbage and sesame leaves.

Enjoy!