A perennial favourite, my kids love it for its combination of sweet and salty flavours, topped with the peakiness of mirin. This time, I cooked the chicken especially for their bentos the night before. On the side are cherry tomatoes and a little clingwrapped bag of kimchi.
Get the recipe for Teriyaki Chicken here.
I baked them this time, skin side up, on the second highest shelf position at 200C for about 13min, till the skins were a beautiful caramelised brown.
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