Lutong-bahay

Teriyaki Chicken Combo

Name: Teriyaki Chicken Combo
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 piraso ng walang buto, may balat na chicken thigh; 1/4 ng sibuyas (mga 50g); 1 butil ng bawang; Mga 1 kutsarang potato starch (o cornstarch); 1 kutsarang vegetable oil; 2 kutsarang cooking sake (o dry white wine); 1 kutsara bawat isa [A] toyo, asukal, mirin, sake; 1/2 kutsaritang [A] suka; Mga 5cm mula sa tubo [A] grated ginger; 3 uga ng [A] black pepper; 2 kutsarang [B] mayonnaise; 1 kutsaritang [B] pulot; Mga 2cm mula sa tubo [B] grated garlic; 1 kutsaritang [B] mirin; ayon sa pangangailangan Tinadtad na sibuyas dahon

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Teriyaki Chicken Combo ay pinirito na hita sa toyo-mirin-sake glaze na may caramelized na sibuyas, hinaluan ng honey-mayo at sibuyas dahon.

Teriyaki Chicken Combo

Mga Sangkap

Ingredients

1 piraso ng walang buto, may balat na chicken thigh

One boneless, skin-on chicken thigh

1/4 ng sibuyas (mga 50g)

A quarter of an onion (about 1.75 oz or 50g)

1 butil ng bawang

One clove of garlic

Mga 1 kutsarang potato starch (o cornstarch)

Roughly 1 tablespoon of potato starch (cornstarch can be used as an alternative)

1 kutsarang vegetable oil

One tablespoon of vegetable oil

2 kutsarang cooking sake (o dry white wine)

Two tablespoons of cooking sake (or dry white wine)

1 kutsara bawat isa [A] toyo, asukal, mirin, sake

For sauce [A]: One tablespoon each of soy sauce, sugar, mirin, and sake

1/2 kutsaritang [A] suka

For sauce [A]: Half a teaspoon of vinegar

Mga 5cm mula sa tubo [A] grated ginger

For sauce [A]: About 2 inches (5cm) of grated ginger from a tube

3 uga ng [A] black pepper

For sauce [A]: Three shakes of black pepper

2 kutsarang [B] mayonnaise

For sauce [B]: Two tablespoons of mayonnaise

1 kutsaritang [B] pulot

For sauce [B]: One teaspoon of honey

Mga 2cm mula sa tubo [B] grated garlic

For sauce [B]: About 3/4 inch (2cm) of grated garlic from a tube

1 kutsaritang [B] mirin

For sauce [B]: One teaspoon of mirin

ayon sa pangangailangan Tinadtad na sibuyas dahon

Chopped scallions, as needed for garnish

Mga Hakbang

Instructions

Alisin ang mga litid at sobrang balat mula sa manok. Ilagay ang manok sa plastic bag kasama ang cooking sake at hayaang mag-marinate ng ilang sandali. Manipis na hiwain ang bawang at hiwain ang sibuyas sa manipis na mga hiwa na mga 5mm ang lapad.

Trim any tendons and excess skin from the chicken. Put the chicken in a plastic bag along with the cooking sake, allowing it to marinate for some time. Meanwhile, thinly slice the garlic and cut the onion into thin pieces, about 1/4 inch (5mm) in width.

[Gumawa ng mga sarsa] Sa isang mangkok, pagsamahin ang lahat ng [A] sangkap at haluing mabuti. Sa hiwalay na mangkok, pagsamahin ang lahat ng [B] sangkap at haluing mabuti.

To prepare the sauces: In one bowl, combine all the ingredients listed for sauce [A] and stir them together until they are well mixed. In a separate bowl, do the same for all the ingredients designated for sauce [B], stirring until well combined.

Patuyuin ang manok gamit ang paper towels. Budburan ng black pepper, pagkatapos bahagyang balutin ng potato starch (o cornstarch), at alisin ang sobra.

Using paper towels, pat the chicken completely dry. Season it with a sprinkle of black pepper, then lightly coat it with potato starch (or cornstarch), making sure to shake off any extra.

Initin ang vegetable oil sa kawali. Idagdag ang bawang, sibuyas, at isang kurot ng asin (hindi nakalista sa sangkap). Igisa sa katamtamang apoy hanggang mag-caramelize, pagkatapos alisin mula sa kawali at itabi.

Warm the vegetable oil in a skillet. Add the garlic, onion, and a pinch of salt (note: salt is not listed in the ingredients). Sauté these over medium heat until they become caramelized. Once done, remove them from the pan and set them aside.

Palakihin ang apoy sa medium-high. Ilagay ang manok balat pababa sa kawali at lutuin hanggang mag-brown. I-flip ang manok, magdagdag ng 1 kutsarang sake, takpan, at singawan sa mababang apoy ng mga 5 minuto.

Increase the heat to medium-high. Place the chicken, skin-side down, into the pan and cook until it's nicely browned. Flip the chicken over, add 1 tablespoon of sake, then cover the pan and steam it over low heat for about 5 minutes.

Alisin ang takip, idagdag ang [A] na sarsa, at pakuluan sa katamtamang apoy hanggang makapal ang sarsa at mabalot ng manok. Ibalik ang ginisang sibuyas at bawang at haluing pagsamahin.

Take off the lid, then pour in the [A] sauce. Let it simmer over medium heat until the sauce thickens and well coats the chicken. Return the sautéed onion and garlic to the pan and stir everything together.

Hiwain ang manok sa bite-sized na piraso at ilatag sa plato. Buhusan ng mayonnaise sauce at budburan ng tinadtad na sibuyas dahon.

Cut the cooked chicken into bite-sized pieces and arrange them on a plate. Finish by drizzling the mayonnaise sauce over the chicken and sprinkling with chopped scallions.