Teriyaki Wasabi Mayonnaise Chicken

 

Ingredients

- 2 chicken thighs

- 2 tablespoons plain flour

- 1 tablespoon salad oil

- 2 tablespoons each of honey and soy sauce

- 1 tablespoon each of sugar and sake

- 3cm tube wasabi

- 2 tablespoons mayonnaise

- Shredded seaweed (as needed)

Directions

1. Mix together seasonings A and B.

2. Cut open the thickest parts of the chicken so that it is of equal thickness, poke holes all over the skin with a fork, and use a tea strainer to coat both sides with plain flour.

3. Add salad oil to a frying pan and heat over low heat, add the chicken from step 2 skin-side down and cook for 8 minutes. Flip and cook for a further 3 minutes, then remove excess fat with paper towels.

4. Add A to step 3 and simmer until evenly combined, then cut into bite-sized pieces and serve on a plate. Sprinkle with B and a generous amount of chopped seaweed.