GAK PAKE RIBET! RESEP CHICKEN TERIYAKI MIRIP HOKBEN DAN YOSHINOYA. HEHEHE

Willgoz Kitchen June 2, 2021 Watch on YouTube ↗

Easy Chicken Teriyaki (Like Hokben and Yoshinoya)

Campuran saus :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Bumbui ayam paha (boleh pakai kulit) dengan garam dan lada di kedua sisi, diamkan dalam kulkas sekitar 20 menit.
Potong-potong brokoli dan jagung muda, iris tipis daun bawang dan rendam dalam air dingin, cincang bawang putih.
Buat campuran saus: campurkan tepung maizena, kecap asin Jepang, saus tiram, chicken powder, gula, dan bonito powder, aduk rata.
Panaskan minyak, tumis bawang putih sebentar (tidak perlu sampai coklat), lalu masukkan brokoli dan jagung muda, bumbui dengan garam, gula, chicken powder, tambahkan air, saus tiram, minyak wijen, dan lada, masak hingga sayuran matang.
Panaskan mentega dan minyak dengan api kecil, masak ayam dengan posisi kulit menghadap ke bawah hingga berwarna cokelat keemasan, lalu balik.
Sisihkan sebagian minyak berlebih, tumis bawang putih dalam wajan yang sama hingga wangi, tuang campuran saus, masak hingga mengental dan mengkilap, biarkan ayam menyerap saus hingga terselimuti sempurna.
Buat orak-arik telur sederhana dengan sedikit garam.
Diamkan ayam sebentar hingga agak dingin, lalu potong-potong.
Sajikan ayam teriyaki dengan nasi, sayuran tumis, dan orak-arik telur.

Sauce Mixture:

Steps were generated from the video narration. Watch the video if unsure.

Season the chicken thigh (skin optional) with salt and pepper on both sides, refrigerate for about 20 minutes.
Cut the broccoli and baby corn into pieces, thinly slice the scallions and soak them in cold water, mince the garlic.
Make the sauce mixture: combine cornstarch, Japanese soy sauce, oyster sauce, chicken powder, sugar, and bonito powder, stir well.
Heat oil, briefly saute the garlic (no need to brown it), then add the broccoli and baby corn, season with salt, sugar, chicken powder, add water, oyster sauce, sesame oil, and pepper, cook until the vegetables are done.
Heat butter and oil over low heat, cook the chicken skin-side down until golden brown, then flip.
Pour off some of the excess oil, saute garlic in the same pan until fragrant, pour in the sauce mixture, cook until it thickens and turns glossy, let the chicken soak up the sauce until fully coated.
Make a simple scrambled egg with a little salt.
Let the chicken rest briefly until slightly cooled, then slice.
Serve the teriyaki chicken with rice, the sauteed vegetables, and scrambled egg.