材料 Ingredients
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做法
| 1. | 準備照燒醬汁。保留1/4做為沾醬。 |
| 2. | 雞肉用紙巾擦乾後，兩面塗上照燒醬汁。放在一旁醃30分鐘。 |
| 3. | 燒熱不沾平底鍋後放進雞肉 - 雞皮面向下。用中火煎5分鐘，中途要調整鍋子位置以讓每片雞肉受熱均勻。 |
| 4. | 將雞肉翻面，加蓋用中小火煎5分鐘。 |
| 5. | 掀開鍋蓋，繼續煎到醬汁收乾。將火降到最小，倒入剩餘的醬汁(不要把先前保留的醬汁倒入)，讓每片雞肉都裹到醬汁。 |
| 6. | 將雞肉裝盤後，用乾淨的刷子刷上薄薄一層醬汁。 |
PROCEDURE
| 1. | Prepare the Teriyaki Sauce. Reserve 1/4 of the sauce as dipping sauce. |
| 2. | Pat dry the chicken with paper towels. Brush both sides of the chicken with teriyaki sauce. Set it aside for 30 minutes. |
| 3. | Heat a non-stick pan. Add the chicken with skin side facing down and pan-fry over medium heat for 5 minutes. Rotate the pan in half way so the chicken can be heated evenly. |
| 4. | Turn the chicken over. Cover the pan and pan-fry over medium-low heat for 5 minutes. |
| 5. | Remove the lid. Continue to cook until the liquid is evaporated. Reduce the heat to the lowest. Add the remaining sauce (not including the reserved sauce) and coat each piece of chicken with the sauce. |
| 6. | Plate the chicken. Use a clean brush to brush a thin layer of teriyaki sauce on the chicken. |
最後更新 (Last Update): 09/16/2020
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