Ingredients
Chicken
- 350 gram Chicken leg
- Allspice to taste
- Olive oil to taste
Sauce
- 60 ml Soy sauce
- 60 gram Honey
- 1 tablespoon Ginger
- 3 cloves Garlic
- 2 tablespoons rice vinegar
- 1 teaspoon Sesame oil
- 2 tablepsoons Water
Instructions
- The essence of teriyaki sauce is to caramelize sugar. In the original recipes, the Japanese use mirin, a sweet rice wine. It is not easy to find it here, so they often use honey as a substitute.
- Grate the ginger and garlic and mix everything for the sauce.
- Chop the chicken, add salt and pepper. Heat the oil and fry until Golden brown.
- Pour in the sauce and simmer until the chicken is tender and the sauce thickens, about 3-5 minutes.
- Thickening, in this case, is a sign of the same caramelization. You can serve, for example, with rice. Pour the sauce on top.