I don’t usually fry the chicken, however, the teriyaki sauce in the refrigerator motivated me to give the teriyaki chicken a try, usually available in a traditional Japanese restaurant, however, without following any recipe, the dish turns out to be a “Terpy” chicken, which is a combination of teriyaki sauce flavored crispy chicken. In general, the taste of the chicken is a little sweet and crispy outside, but also a big flavor inside
- Chicken thighs
- Teriyaki sauce
- Fried shallots (Taiwan style)
- Curry powder
- Black pepper powder
- Chinese pepper powder
- Cumin powder
- Cooking wine
- All purpose flour
- Gingersnaps (Produced by Sweden)
1. Wash the chicken thighs, and cut it in small chunks. In a big bowl, add the mixture of pepper powder, Chinese pepper powder, curry powder, cumin powder, all purpose flour, 2-3 tsp for each, and half tsp of cooking wine. Stir the mixture for a few minutes, and put it into the refrigerator to keep for about 3 hours until a full penetration of all those flavor deep into the chicken thighs.
2. Pan fry the chives using butter and salt, place the chives in plate.
3. Take out the chicken thighs, use a pan/wok, set stove at high, add a generous 3 tsp of cooking/frying oil. Wait until oil start fuming.
4. Place the marinated chicken chunks in the pan and fry and stir them for about 7-10 minutes until the colors turns golden. Place them in plate.
5. Start with a clean wok/pan. Add 2 tsp of Teriyaki sauce, heat for about 1 minute until the texture becomes more dense. Pour the sauce into a spoon as a side.
7. Stir. Make sure each piece is coated with the sauce
8. Crush the gingersnaps in shreds, since the flavor of ginger and the texture as of crispiness add more colors to the dish.
9. Ready to serve.