How to make Teriyaki Chicken Lollipop - SK Khazana -
Delicious goodness of the ever so popular teriyaki sauce that coats deep fried chicken lollipops and gives you this mouth-water recipe!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken Lollipops, Mirin
Cuisine : Japanese
Course : Snacks and Starters
For more recipes related to Teriyaki Chicken Lollipop - SK Khazana checkout Spicy Chicken Lollipops, Chicken Lollipop-SK Khazana, Schezwan Tandoori Chicken-, Thai Lollipop - SK Khazana . You can also find more Snacks and Starters recipes like Shegaon Kachori Corn Pizza With Sauce Lahori Chicken Tikka - SK Khazana Jain Chinese Bhel
Teriyaki Chicken Lollipop - SK Khazana Recipe Card
In Japanese cuisine consists of food is cooked in a specific way based on the culture and tradition of Japan. The traditional cuisine of Japan comprises of rice with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw or dipped in a light batter and deep-fried.
Japanese cuisine has now become popular throughout the world. As of 2011, Japan has overtaken France in number of Michelin starred restaurants and has maintained the title ever since.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Teriyaki Chicken Lollipop - SK Khazana Recipe
Chicken Lollipops 8
Mirin 2 tablespoons
Oil 2 tablespoons
brown sugar 1/4 cup
apple cider vinegar 1 tablespoon
blended sesame oil 1/2 tablespoon
sake 1 tablespoon
garlic finely chopped 1 tablespoon
spring onion bulbs finely chopped 2
corn flour slurry 1 tablespoon
spring onion greens chopped 2 + for garnishing
Method
Step 1
Heat oil in a non-stick pan, add chicken lollipops and cook on high heat till golden brown from all sides, turning sides in between. Remove the pieces from heat and transfer into a bowl.
Step 2
In another bowl, add brown sugar, mirin, apple cider vinegar, sesame oil and sake and mix well. Set aside.
Step 3
Heat the same pan and add garlic and spring onion bulbs and sauté for 1 minute. Add the prepared sauce in the pan and mix well. Add the chicken pieces and toss well. Add corn flour slurry. Mix well and cook till the sauce thickens.
Step 4
Add chopped spring onion greens and toss. Take the pan off the heat. Transfer into a serving plate and garnish with spring onion greens and chopped fresh red chillies.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
