Yinghok Teriyaki Chicken Cutlets: Juicy Inside, Glistening with Rich Sauce
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- Issue Time
- Sep 1,2025
Summary
This Yinghok Teriyaki Chicken Cutlet recipe is ideal for restaurant cooking—simple and quick, juicy, and sweetly delicious.
Ingredients (1 serving)
Yinghok Teriyaki Sauce: 30g
Chicken thigh meat: 300g
Carrot: 20g
Broccoli: 25g
Instructions
1.Cut broccoli into small florets and slice carrots. Blanch them in boiling water until slightly tender, then rinse with cold water and drain well.
2.Preheat a frying pan with a little oil over medium heat. Place chicken thigh meat (skin-side down) in the pan and fry over low heat until the skin turns golden and crispy, then flip and fry until the meat is fully cooked.
3.Pour in teriyaki sauce, stir-fry over high heat until the chicken is evenly coated with the sauce, then serve with broccoli and carrots on top of rice.
Teriyaki Sauce is a complex, richly flavored Japanese sauce widely used in Japanese cuisine.
Teriyaki Sauce is a complex, richly flavored Japanese sauce widely used in Japanese cuisine.
Unagi sauce is the core seasoning sauce for eel in Japanese cuisine, characterized by its rich sweet-and-savory flavor.
Teriyaki Sauce is a complex, richly flavored Japanese sauce widely used in Japanese cuisine.