TERIYAKI CHICKEN KARAAGE


Ingredients:

1/4 kg COOK EXPRESS CHICKEN KARAAGE, fried according to package directions

TERIYAKI GLAZE

1/2 cup pineapple juice
1 tsp grated ginger
1 tbsp soy sauce
1 tbsp chopped garlic
1 tbsp sugar
1 tbsp sesame seeds plus extra for garnish
1 tbsp cornstarch, dissolved in 1/4 cup water
1 tbsp sesame oil
1 tbsp sliced leek

Procedure:

  1. In a pan, combine all glaze ingredients except cornstarch mixture, sesame oil, and leek.
  2. Bring to a boil and simmer for 1 minute. Add cornstarch mixture while stirring continuously. Simmer for another minute or until thick.
  3.  Turn off heat and add sesame oil and toss in chicken to coat. Garnish with leek and sesame seeds.

Makes 4 servings

(Yield: 1/2 cup sauce, approximately 12 pieces of chicken/3 pc per serving)


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