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Pan-Fried Chicken Teriyaki-Yaki

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3742
Energy (kCal)281.54
Carbohydrates (g)6.0906
Total fats (g)27.4941
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub ginger and salt into thighs and let sit & marinade for 30 minutes. | 2. After marinating, use paper towel to dry chicken, remove as much ginger pulp as possible. | 3. Heat oil in frying pan over medium heat. Add chicken and fry until golden brown on one side. | 4. Flip and add 3 T. sake and cover pan with lid. | 5. Steam chicken until just cooked (4-6 min). | 6. Prepare the teriyaki sauce- Mix honey, mirin, sake, and soy sauce- stir to combine. | 7. Remove lid and drain remaining lid and oil. Use paper towel to dry the pan. | 8. 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. | 9. Pour glaze over chicken. Serve with white rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 6 boneless skinless boneless - - - -
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    salt 1 teaspoon - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    honey 3 tablespoons - - - -
    mirin 3 tablespoons - - - -
    sake 3 tablespoons - - - -
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    sake 3 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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