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Buttery Chicken Teriyaki With Garlic And Shiso Leaves Recipe

Buttery Chicken Teriyaki with Garlic and Shiso Leaves Recipe
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Serving : 2
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Prepare the ingredients before making Buttery Chicken Teriyaki with Garlic and Shiso Leaves in your home. Then, follow these steps below to serve Buttery Chicken Teriyaki with Garlic and Shiso Leaves for your family or friends.

Ingredients: Buttery Chicken Teriyaki with Garlic and Shiso Leaves

  • 1 large chicken breast (or thigh)
  • 1 and 1/3 tablespoons 〇Soy sauce
  • 1 tbsp 〇 Vinegar
  • 2 tsp 〇 Sugar
  • 1 dash Salt and pepper
  • 3 tbsp White wine or sake
  • 2 clove Garlic
  • 6 leaves or more Shiso leaves
  • 10 grams Butter
  • 1 Olive oil

How to Make Buttery Chicken Teriyaki with Garlic and Shiso Leaves

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Buttery Chicken Teriyaki with Garlic and Shiso Leaves in your home by yourself.

    Step 1
  • Pierce n the chicken breast and cut into slightly bigger than bite sizes.
  • Step 2
  • Rub the chicken with sake (not listed). Thinly slice the shiso leaves and mince the garlic. Mix the 〇 ingredients together.
  • Step 3
  • Heat some olive oil in a skillet, and fry the garlic. When it becomes fragrant, fry the chicken, skin side down first. Make sure to pat dry the chicken before frying.
  • Step 4
  • Once the skin is browned, flip the chicken and add the white wine. Cover and steam for 1 minute and lightly season the chicken with salt and pepper.
  • Step 5
  • Add the 〇 ingredients and let it simmer down. When the chicken is shiny and the juices has reduced, reduce the heat to low and add butter to add flavor.
  • Step 6
  • Remove from the heat. Mix in the shiso leaves and serve.
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