Add the rice, pineapple and juice, red pepper, chicken broth, and chili garlic sauce to a baking dish and stir to combine. Lay the chicken atop the bed of rice and then dollop the homemade teriyaki sauce over the chicken. Cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 5 to 10 minutes.
Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined. Next, thoroughly mix in the corn starch until combined. Cook the chicken, in batches, if necessary, in a large frying pan over medium heat for 3-4 minutes per side or until lightly browned. Pour the teriyaki sauce into the pan with the
Method. Cut, discard the tip of the chicken wings (700g-1 kg, 12 to 15 pieces)and wash them. Drain any excess water and pat dry each of the wings individually. Add 2 cups of flour to a large deep tray or a bowl and season it with salt (make sure to season the flour well).
Instructions. Preheat oven to 400℉ degrees. In a small sauce pan over medium high-heat, combine the teriyaki sauce ingredients. Bring to boil and reduce heat. Let simmer for 5-6 minutes until sauce has slightly thickened, stirring occasionally. While sauce is simmering, prepare veggies and chicken.

How to Make Chicken Teriyaki. In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook for 2 minutes. Use a spatula to flip it over; cook the other side for an additional 1-2 minutes. It doesn't have to be cooked through, just seared on the outside.

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teriyaki chicken in pan