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Here's Idol sa Kusina Recipe for Episode 62- Sept. 16- GRILLED AND FRIED CHICKEN TERIYAKI.
Ingredients:
1kg. chicken breasts (cut into chunks)
salt and pepper to taste
½ cup cornstarch
500 g. onion leeks, white part only (cut into 1 inch long)
½ cup teriyaki sauce
Oil for deep frying
1kg. chicken thigh, deboned
salt and pepper to taste
¼ cup sesame seeds
½ cup teriyaki sauce
2 tbsp. spring onions for garnish
Procedure:
1. Season the chicken breasts with salt and pepper and dredge in cornstarch. Thread on bamboo skewers alternating chicken breasts and leeks, 3 pieces each stick, and set aside.
2. Season chicken thigh with salt and pepper, and set aside
3. Deep fry chicken skewers until cooked. Drizzle or brush with teriyaki sauce.
4. Pan grill chicken thigh until done; brush with teriyaki sauce while grilling.
5. Place on plate the fried and grilled chicken and garnish with sesame seeds and spring onions.
For Teriyaki Sauce:
1 cup. Japanese soy sauce
1 cup mirin
1 cup sake
30 g. slurry corn starch
50 g. sugar
1 tbsp. hondashi (dashi bonito)
1 cup chicken stock
Procedure:
1. Combine into sauce pot all ingredients except slurry cornstarch. allow to boil then add slurry corn starch to thicken.
Ingredients:
1kg. chicken breasts (cut into chunks)
salt and pepper to taste
½ cup cornstarch
500 g. onion leeks, white part only (cut into 1 inch long)
½ cup teriyaki sauce
Oil for deep frying
1kg. chicken thigh, deboned
salt and pepper to taste
¼ cup sesame seeds
½ cup teriyaki sauce
2 tbsp. spring onions for garnish
Procedure:
1. Season the chicken breasts with salt and pepper and dredge in cornstarch. Thread on bamboo skewers alternating chicken breasts and leeks, 3 pieces each stick, and set aside.
2. Season chicken thigh with salt and pepper, and set aside
3. Deep fry chicken skewers until cooked. Drizzle or brush with teriyaki sauce.
4. Pan grill chicken thigh until done; brush with teriyaki sauce while grilling.
5. Place on plate the fried and grilled chicken and garnish with sesame seeds and spring onions.
For Teriyaki Sauce:
1 cup. Japanese soy sauce
1 cup mirin
1 cup sake
30 g. slurry corn starch
50 g. sugar
1 tbsp. hondashi (dashi bonito)
1 cup chicken stock
Procedure:
1. Combine into sauce pot all ingredients except slurry cornstarch. allow to boil then add slurry corn starch to thicken.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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