CookPal AI
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Chicken Teriyaki with Black Vinegar

Coût $10, économiser $15

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main

    • 🍗 300g chicken thigh
    • 1 bag baby leaf
    • 🧂 Pinch of salt and pepper
    • 1 tbsp potato starch
    • 1 tbsp salad oil

  • Sauce

    • 1 tbsp sake
    • 2 tbsp mirin
    • 1 tbsp black vinegar
    • 🧂 2 tbsp soy sauce

ÉTAPES

1

Place the chicken thigh skin-side down and make shallow cuts vertically on both ends to cut the tendons. Season with salt and pepper, then coat with potato starch.

2

Heat salad oil in a frying pan over medium heat. Place the chicken skin-side down and cook until browned. Flip, cover with a lid, and cook on low-medium heat for 7–8 minutes until fully cooked.

3

Add the sauce ingredients to the pan and cook over medium heat, coating the chicken evenly. Slice the chicken into bite-sized pieces.

4

Serve the chicken on a plate with baby leaf on the side. Pour the remaining sauce from the pan over the chicken.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 20g
    Graisses

💡 Astuces

Black vinegar adds depth and tanginess to the dish.Pair with steamed rice for a complete meal.Adjust the sweetness by modifying the mirin quantity.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.