Recommended! Teriyaki Chicken with Chicken Shoulder Meat

Name: Recommended! Teriyaki Chicken with Chicken Shoulder Meat
Ingredients: 10.5 –12 oz chicken shoulder (300–350g); To taste ○ salt and pepper; To taste ○ cornstarch (optional); As needed vegetable oil; 4 teaspoons ★ sugar (about 17g); 4 teaspoons ★ soy sauce (about 20ml); 4 teaspoons ★ sake (about 20ml); 4 teaspoons ★ mirin (about 20ml)

meg526 @cook_40046866

♡Thank you for 200 recipe reviews♡
Chicken shoulder is a rare cut found between the breast and wing.
It has less fat than thigh meat and is more tender than breast, making it highly recommended!

About this recipe:
Even though it's a rare cut, my local supermarket sells it for about 58 yen per 100 grams, making it affordable.
The pieces are bite-sized, so you don't need to cut them, which is convenient.
I think it's best for grilling, so I recommend making teriyaki chicken with it!

♡Thank you for 200 recipe reviews♡
Chicken shoulder is a rare cut found between the breast and wing.
It has less fat than thigh meat and is more tender than breast, making it highly recommended!

meg526 @cook_40046866

♡Thank you for 200 recipe reviews♡
Chicken shoulder is a rare cut found between the breast and wing.
It has less fat than thigh meat and is more tender than breast, making it highly recommended!

Saved

Ingredients

10.5–12 oz chicken shoulder (300–350g)
To taste ○ salt and pepper
To taste ○ cornstarch (optional)
As neededvegetable oil
Teriyaki sauce (see ID:19129417)
4 teaspoons★ sugar (about 17g)
4 teaspoons★ soy sauce (about 20ml)
4 teaspoons★ sake (about 20ml)
4 teaspoons★ mirin (about 20ml)

Saved

Steps

1

Season the chicken with salt and pepper, then lightly coat with cornstarch. (Tip: Put the chicken and cornstarch in a bag and shake to coat easily.)
2

Heat vegetable oil in a skillet and cook the chicken.
3

When the edges of the chicken turn white, flip the pieces over. Cover with a lid and cook on low heat until steamed through.
4

While the chicken cooks, mix all the ★ sauce ingredients together to make the teriyaki sauce.
5

Once the chicken is cooked through, blot any excess fat with a paper towel, then pour in the sauce from step 4.
6

When the sauce starts to bubble, immediately turn off the heat and toss the chicken to coat it well. Enjoy!
7

On July 7, 2015, my first recipe book was published by Takarajimasha! This recipe is included in the book.
8

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24

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