Buttery teriyaki chicken

 

Ingredients (Serves 2)

1 chicken breast (approx. 300g)

Salt to taste

Flour to taste

A

2 tablespoons each of sake, mirin, and soy sauce

1 tablespoon sugar

10g butter

A pinch of coarse-ground black pepper

1 tablespoon salad oil

1/3 broccoli

Directions

1. Divide the broccoli into small florets and boil in salted water.

2. Place the chicken lengthwise, skin-side down, and make slits along the thickest parts to even out the thickness. Sprinkle a little salt on the flesh and coat with flour. Mix A together.

To even out the thickness, make a vertical slit and gently move the tip of the knife to open it up.

3. Heat salad oil in a frying pan over medium heat and add the chicken, skin-side down. Cook for 7-8 minutes, pressing occasionally with a spatula, until the skin is crispy. Flip the meat over and cook, without touching, for 3-4 minutes until cooked through.

4. To crisp the skin, press down a little too hard.

4. Wipe off any excess fat with kitchen paper and add A and mix well. Add the butter and mix well again.

5. Cut the meat into pieces, place on serving plates, pour the sauce over it, sprinkle with black pepper, garnish with step 1, and it's done!