Chicken in Teriyaki sauce is a dish of amazing beauty and delicate taste. And all because the chicken is cooked in Japanese sauce. Today, store shelves are bursting with various bottles with beautiful labels. Among them you can find a bottle with teriyaki sauce, but I want to offer you the recipe "chicken in teriyaki sauce of their own preparation." We cut the chicken into portioned pieces, wash each piece with my paper towel and a towel. Getting to the sauce. We mix one tablespoon of starch with one tablespoon of chilled boiled water, add 2-3 tablespoons of sugar and 100 grams of soy sauce (I prefer Kikoman sauce), 50 grams of vinegar dressing for rice (it is also sold in stores ready-made), but it can be replaced with the same amount of apple cider vinegar. Grind a clove of garlic and a slice of ginger into a pulp (it should turn out to be half a teaspoon), add to the sauce, and lovers can also pepper. The resulting mass is well mixed and cooked on very low heat until a thick state when it does not bubble. Prerequisite: during cooking, the sauce must be constantly stirred. Coat each piece of chicken with the ready-made sauce on all sides and put them on a baking sheet, greased with vegetable oil (preferably olive). We heat the oven to a temperature of 180 degrees and send our dish to cook. The heat treatment process will take about one hour, but the chicken in teriyaki sauce is worth it. For the first half hour every 10 minutes you will have to open the oven to grease the chicken with the rest of the sauce, and then turn each piece over and leave to cook for the same time.
Another recipe for cooking poultry thanks to its sauce has a long history. Chicken in bechamel sauce is prepared as follows: divide the carcass into portioned slices, each of which is fried in heated vegetable oil until half-cooked. Then we add the fried chicken in a special baking dish, where the dish will be prepared. And now it’s up to the most important thing - French bechamel sauce. We prepare it as follows: in a preheated bowl, melt a spoonful of oil, add 3 tablespoons of sifted wheat flour there. On a slow fire, fry the flour to a pinkish color and slowly pour 350-400 grams of milk, actively dissolving the flour in a liquid and constantly stirring so as not to burn. Boil the sauce until thick sour cream, and in the process of cooking, salt and pepper. Seasoning lovers can add nutmeg (just a little bit). Do not be discouraged if the mass is heterogeneous, it is recommended to strain the sauce. After filtering, it must be cooled, and then cover with it a fried chicken laid in a mold. All this is sent to the oven until fully cooked (20-30 minutes).
Chicken in wine sauce cooks easier and faster than in the previous two cases, but this recipe has a lot of its admirers. And the recipe is as follows: divide the chicken into portions (you can also cook only chicken legs, fillets) and fry the pieces over high heat from all sides to a golden crust. Then we reduce the heat and simmer for another 10 minutes under the lid. During this time, the meat will secrete juice, which we will add to prepare the sauce in a separate bowl. Add onion and carrot (diced 1 onion and medium-sized carrot) to the meat, which we simmer for another 5 minutes. And we add a glass of wine (150 grams dry red best) and half a glass of water, chopped garlic (1-2 cloves) and a couple of grated tomatoes, salt and pepper to the drained liquid that formed during frying, you can add a mixture of herbs “ Provence ”, they go well with meat. Pour chicken meat with vegetables with the resulting sauce and simmer over low heat for about half an hour. Whatever recipe you choose, be it chicken in teriyaki sauce or bechamel, or maybe it will be wine sauce, the main thing is that you will like it!