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Chicken Teriyaki Part 1 – Introduction & Preparation Recipe Video
|Teriyaki marinade sauce||12 Tablespoon (Kikoman)|
|London dry gin||1 Tablespoon|
|Sesame oil||3 Tablespoon (Lee Kum Kee)|
|Oyster sauce||5 Tablespoon|
|Garlic powder||2 Teaspoon|
|Black pepper powder||2 Teaspoon|
|Sesame seeds||2 Tablespoon|
Calories 340 Calories from Fat 212
% Daily Value*
Total Fat 24 g37.5%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 71.4 mg
Sodium 1964.3 mg81.8%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1.7 g6.8%
Sugars 4.6 g
Protein 19 g37.9%
Vitamin A 2.1% Vitamin C 16.7%
Calcium 6.7% Iron 12.8%
*Based on a 2000 Calorie diet
1. Then you can start to marinate by sprinkling the garlic powder.
2. Next is the black pepper powder.
3. KIKOMAN TERIYAKI marinade.
4. Sesame oil, GIN and the squeezed lemon.
5. Lastly is the oyster sauce.
Then now you massage the chicken together with all the ingredients. Prepare a frying pan where to toast the sesame seeds, add to the marinated chicken and massage for another couple of minutes. Leave it for an hour or 30minutes, cook by grilling or simply just in the oven over 200 degrees C. If the chicken leg is that thick, cook at least 20 minutes each side. CHICKEN TERIYAKI is ready to serve.
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