Step-by-Step Guide to Prepare Perfect Buttery Chicken Teriyaki with Garlic and Shiso Leaves
Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, How to Make Super Quick Homemade Buttery Chicken Teriyaki with Garlic and Shiso Leaves. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Buttery Chicken Teriyaki with Garlic and Shiso Leaves, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buttery Chicken Teriyaki with Garlic and Shiso Leaves delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Buttery Chicken Teriyaki with Garlic and Shiso Leaves is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can have Buttery Chicken Teriyaki with Garlic and Shiso Leaves using 10 ingredients and 6 steps. Here is how you can achieve it.
I like shiso leaves and I wanted to combine them with chicken and eventually came up with this recipe. Adding the flavors of the garlic and butter makes this dish go well with steamed rice.
・It can be either chicken breast or thigh.
・The recipe calls for vinegar, but by simmering the sauce down, the sourness of vinegar will lessen and be not as noticeable. Recipe by Derarosa
Ingredients and spices that need to be Take to make 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
Instructions to make Buttery Chicken Teriyaki with Garlic and Shiso Leaves
- Pierce n the chicken breast and cut into slightly bigger than bite sizes.
- Rub the chicken with sake (not listed). Thinly slice the shiso leaves and mince the garlic. Mix the 〇 ingredients together.
- 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.
- 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.
- 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.
- Remove from the heat. Mix in the shiso leaves and serve.
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