TERIYAKI CHICKEN IN HOT SIZZLING PAN
Ingredient
400 g Chicken Breast (cut into desired chuck size)
A little thick cornstarch solution ( 2 tsp cornstarch + 5 tsp water)
3 -4 tbsp cooking oil (add more if required)
Spring onion leaves for garnishing
Ingredient A for preparing sauce
6 tbsp teriyaki sauce
2 tbsp tomato sauce
1 tsp soy sauce
1 tbsp honey
1 tbsp fish sauce
1 tbsp chinese wine (Shaoxing wine)
1 tsp sugar & 1 tsp salt
1 tsp chicken granules powder
4- 5 dashes of black pepper
300 ml water
Direction
Preparing sauce
In a saucepan, combine all ingredients (except thickening) for teriyaki sauce.
Over low heat, simmer, and gently stir with a spatula well combine.
Add cornstarch stir well and remove from heat set aside to cool
Ingredient B for marinating chicken
1 tsp soy sauce
1 tbsp honey
3 tbsp teriyaki sauce
1 tbsp fish sauce
1 tsp sugar & 1 tsp salt
1 tsp chicken granules powder
4 chopped mince garlic
1 cm chopped mince ginger
Direction
Heat up a sizzling pan in low heat add in 50 g sesame seed to toast till lightly brown and set aside.
Heat up a sizzling pan in low heat add in 3-4 tbsp cooking oil and add in marinated chicken.
Monitor the heat and keep flipping as not to burn the chicken from side to side till done
Dish up and serve hot.
Note: You could either pour the sauce onto the sizzling pan or dip/serve them as an when required.
