Spring Chickens with Teriyaki Sauce
Fragrant and tender spring chickens in homemade teriyaki sauce. Drumsticks or wings can be used as a base instead of whole spring chickens. The dish can be served with potatoes or rice. The recipe is for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- spring chicken 700 g
- soy sauce 150 ml
- brown sugar 4 tsp
- honey 1 tbsp
- ground ginger 1 tsp
- dried garlic 2 tsp
- vinegar 6-9% 1 tbsp
- potato starch 1 tsp
- water 50 ml
- vegetable oil 1 tsp
Instructions
Step 1 of 9
Dissolve the starch in water.
Step 2 of 9
Combine oil, vinegar, garlic, ginger, sugar and soy sauce.
Step 3 of 9
Bring the mixture to a boil.
Step 4 of 9
Stir in the honey.
Step 5 of 9
Pour in the starch. Bring to a boil again and remove from heat.
Step 6 of 9
Let the sauce cool.
Step 7 of 9
Cut the spring chickens along the breast.
Step 8 of 9
Marinate the spring chickens in the sauce for 30 minutes.
Step 9 of 9
Transfer the meat to a baking pan. Bake in the oven at 180 degrees for 40–45 minutes.