Izakaya Sakura Teriyaki Chicken Recipes

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IZAKAYA SAKURA TERIYAKI CHICKEN



Izakaya Sakura Teriyaki Chicken image

Make and share this Izakaya Sakura Teriyaki Chicken recipe from Food.com.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs chicken thighs
3 tablespoons sake
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sugar

Steps:

  • Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
  • Heat saucepan, place chicken in pan and cook both sides until golden grown.
  • Wipe off excess oil with a paper towel.
  • Add sake/soy sauce mixture. Cook until liquid is mostly gone.
  • Remove chicken from saucepan and place on plate.
  • Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.

IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW



Izakaya Sakura Chicken Karaage and Ponzu Coleslaw image

Make and share this Izakaya Sakura Chicken Karaage and Ponzu Coleslaw recipe from Food.com.

Provided by Member 610488

Categories     Chicken Breast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons ponzu sauce
1 tablespoon soy sauce
3 tablespoons mayonnaise
1/2 cabbage, finely sliced
2 carrots, thinly sliced
1/2 cup canned corn
1 (3 ounce) package karaage coating mix (Kikkoman KARA AGE Coating)
1 1/4 lbs boneless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
1 cup vegetable oil

Steps:

  • Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
  • Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
  • Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
  • Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
  • Serve karaage with coleslaw on side.

Nutrition Facts : Calories 888.2, Fat 80.2, SaturatedFat 13.7, Cholesterol 122, Sodium 482.9, Carbohydrate 17.3, Fiber 4.3, Sugar 6.8, Protein 27.4

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