Lutong-bahay

Savory Teriyaki Chicken

Name: Savory Teriyaki Chicken
Yield: 2 servings
Cuisine: Japanese
Ingredients: 10.5 oz boneless, skin-on na hita ng manok (humigit-kumulang 300g); Asin at paminta, ayon sa panlasa; Garlic powder, ayon sa panlasa; All-purpose flour, ayon sa pangangailangan; 1 kutsara ng mantika; 1 kutsara ng brandy (opsyonal); 2 kutsara ng asukal; 2 kutsara ng toyo

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Savory teriyaki chicken na binalutan ng harina, pinirito ang balat hanggang ginto, nilaga sa asukal at toyo.

Savory Teriyaki Chicken

Mga Sangkap

Ingredients

10.5 oz boneless, skin-on na hita ng manok (humigit-kumulang 300g)

10.5 oz boneless, skin-on chicken thighs (about 300g)

Asin at paminta, ayon sa panlasa

Salt and pepper, to taste

Garlic powder, ayon sa panlasa

Garlic powder, to taste

All-purpose flour, ayon sa pangangailangan

All-purpose flour, as needed

1 kutsara ng mantika

1 tablespoon oil

1 kutsara ng brandy (opsyonal)

1 tablespoon brandy (optional)

2 kutsara ng asukal

2 tablespoons sugar

2 kutsara ng toyo

2 tablespoons soy sauce

Mga Hakbang

Instructions

Hiwain ang mga hita ng manok sa 1-pulgadang piraso. Timplahan ang magkabilang panig ng asin, paminta, at garlic powder. Bahagyang balutin ng harina, pagkatapos ay alugin para tanggalin ang labis.

Cut the chicken thighs into 1-inch pieces. Season both sides generously with salt, pepper, and garlic powder. Lightly dust the chicken with all-purpose flour, making sure to shake off any excess.

Magpainit ng mantika sa kawali sa katamtamang apoy. Ilagay ang manok na nakaharap ang balat pababa at lutuin hanggang ginintuang kayumanggi ang balat. Idagdag ang brandy kung gumagamit at haluing mabuti.

In a skillet, heat the oil over medium heat. Carefully place the chicken pieces skin-side down and cook until the skin turns a beautiful golden brown. If you're using brandy, add 1 tablespoon to the skillet and toss the chicken to coat it evenly.

Baligtarin ang manok para ang hindi pa nalutong panig ay nasa ibaba. Takpan at lutuin ng humigit-kumulang 6 minuto.

Flip the chicken so the uncooked side is now facing down. Cover the skillet with a lid and let it cook for about 6 minutes, allowing the chicken to steam until it's cooked through. Keep an eye on it; if it begins to burn, simply reduce the heat.

Alisin ang takip. Tumakin ang labis na mantika gamit ang paper towel, pagkatapos ay patuloy na lutuin hanggang kayumanggi ang ibabaw.

Remove the lid. Using a paper towel, carefully blot away any excess oil from the skillet. Continue cooking the chicken, uncovered, until its surface is browned to your preferred level.

Idagdag ang 2 kutsara ng asukal at 2 kutsara ng toyo. Pakuluan sa katamtamang mababang apoy, haluing mabuti para mabalutan ang manok, at bawasan ang sarsa.

Now, add 2 tablespoons of sugar and 2 tablespoons of soy sauce to the skillet. Allow the mixture to simmer over medium-low heat, stirring continuously to ensure the chicken is well-coated and the sauce reduces without burning.

Kapag lumapot ang sarsa at nabalutan ang manok, handa na itong ihain.

Once the sauce has thickened and well coats the chicken pieces, your Savory Teriyaki Chicken is ready to be served immediately.