Pan Fried Chicken Teriyaki Yaki Recipes

PAN-FRIED CHICKEN TERIYAKI-YAKI

Steps:

• Rub ginger and salt into thighs and let sit & marinade for 30 minutes.
• After marinating, use paper towel to dry chicken, remove as much ginger pulp as possible.
• Heat oil in frying pan over medium heat. Add chicken and fry until golden brown on one side.
• Flip and add 3 T. sake and cover pan with lid.
• Steam chicken until just cooked (4-6 min).
• Prepare the teriyaki sauce- Mix honey, mirin, sake, and soy sauce- stir to combine.
• Remove lid and drain remaining lid and oil. Use paper towel to dry the pan.
• Turn heat up to high and add terikayi sauce. Let boil while you repeatedly flip chicken to coat evenly. It will be done when most liquid evaporates. It should have a thick glaze.
• Pour glaze over chicken. Serve with white rice.

CRUNCHY PAN-FRIED CHICKEN

Steps:

• Combine first 3 ingredients in a shallow dish.
• Dip chicken in egg, and dredge in cornmeal mixture.
• Cook chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until done.

ZESTY PAN FRIED CHICKEN

Steps:

• 1. Put olive oil in pan on MED/HI.
• 2. Crack eggs in bowl and in a seperate bowl place sesonings and bread crumbs. Dip the chicken in the egg and then rub with coating.
• 3. Place coated chicken in pan and cook until crisp but not burnt on both sides.
• 3. Remove the chicken from the pan and place on a serving plater. Reccomended with a salad and mashed potatoes. Enjoy.