Chicken teriyaki - cook with European products

Japanese cuisine is now in vogue. Once you have tasted the country of the rising sun, it's hard to forget their delicious, exotic taste. We immediately want to repeat and recreate some oriental masterpiece in our kitchen. Only here the pickled ginger is not salted cucumbers to you, it is not in any Russian economy. It is also difficult to find on our shelves and sake, wine mirin, a wok frying pan and other appliances and ingredients. Let's try to replace them: a chicken with teriyaki sauce, prepared with knowledge of the house, will be no worse than in a sushi bar.

The secret of this dish is in a special marinade. Residents of large cities have the opportunity to buy it in ready-made form in specialized stores (it should be stored in a glass container to save flavor). We will try to prepare teriyaki sauce yourself. Its composition is not easy: in the homeland of the product use rice vodka sake, wine mirin, soy sauce, rice vinegar, and chicken fry on wok - a special frying pan with a thin bottom and thick edges. Well, soy refueling is in any store. Let's see what other ingredients can replace.

"Teriyaki" in translation from Japanese means "sparkle of sugar." Therefore, the dressing should turn out to be sweet, and the chicken teriyaki itself - with a crispy caramelized crust. Ideally, for marinade in soy sauce put sake, mirin, pickled ginger and a spoonful of sugar. We replace these products with vodka (spoon), ground ginger (to taste), a tablespoon of honey. These ingredients are mixed in half a glass of soy sauce, add a little balsamic vinegar and vegetable oil.

Now the turn of meat has come. Chicken teriyaki will turn out more authentic if you cut it into small pieces or stripes. She must languish in the cooked marinade in the refrigerator for at least an hour, and even better - the whole night. We pull out the bird with a noise and put it in a frying pan (you can use not wok, but ordinary cast iron) in a well-heated vegetable oil. Fry until browned. Pour the remaining liquid and stew for about 5-10 minutes under the lid on low heat. Ready chicken sprinkled with sesame seeds. You can serve the dish on the leaves of fresh salad with boiled rice, Chinese noodles or stewed vegetables. In the best houses in Tokyo, this is served with miso soup.

Chicken Teriyaki looks good in a thicker sauce. To do this, in the marinade after you have pulled out of it chicken, add a couple of spoons of flour and stir well. If you are determined to fry the meat with the skin, you need to gently clean it from the bones or just buy chicken breasts. Thick chunks of chicken should be slightly discarded and from the meat to make deep cuts almost to the skin. So we will achieve that the sauce will penetrate deep, and the dish will turn out fragrant and well-fried.

You can prepare this food in another way: first fry the meat in fat to a ruddy crust on both sides. Here you need to look at both, so that the bird does not overdo it, but remains juicy. Then pull out the chicken, drain the fat and pour the sauce over the hot pan. There will be a lot of splashing and hissing, but later, when the vodka and some of the liquid evaporate, the process will become more peaceful. It is necessary to put the bird in sauce and cook, occasionally turning it over and pouring liquid to make the teriyaki chicken spicy.