4 pieces boneless chicken leg – washed and pat dry
(Season with salt, pepper and corn flour for 3-4 hours)
1/2 Japanese cucumber – sliced thinky
1 large onion – slice thinly
Toasted black sesame seed (optional)
Teriyak1 Sauce Ingredients
1/2 cup light soy sauce
1/2 cup mirin sauce
1/2 cup Chinese Rice Wine/sake
21/2 tbsp sugar
2 tbsp corn flour (mixed with 4 tbsp water)
1) Combined sauce ingredients in a small pot and bring to a boil. Simmer till sugar has dissolve completely. Pour in the cornstarch slowly. Taste accordingly and adjust taste if needed.
2) Cook the chicken leg in a dry pan (the chicken will release out oil) skin side down over medium heat until skin is brown and crispy – about 25-20 minutes. Flip and cook the other side for 5 minute and make sure the chicken is cooked through. Set aside for 5 minute and cut into strips.
3) Place on top of cooked Japanese rice, drizzle with teriyaki sauce and topped with onions and cucumber at the side. Sprinkle with some black sesame seed.