Chicken Teriyaki is a classic Japanese dish and thanks to your help we're able to give it an amazing SORTED twist! In fact, it's been nicknamed a 'Teriyatsu' due to combining the best bits from Teriyaki and a Katsu Curry! How could we have improved on this? We'd love to know your thoughts!
Trim the chicken of excess fat and sinew, but leave the skin on. Dump the chicken pieces into a bowl along with the sake and ginger. cover and leave in the fridge overnight.
Drain the chicken from the marinade and save for later. Roll the chicken in the flour, then dunk in beaten egg and roll in the breadcrumbs to coat.
Heat the oil to 180°C, but never leave it unattended, and heat the oven to 200°C. Fry the chicken for 4-5 minutes until golden brown and crispy, then transfer to a baking tray and cook in the oven for 15 minutes.
Place all of the sauce ingredients into a pan and heat to a boil. Simmer until it reduces to a syrupy dark sauce.
Peel and finely dice the shallot, garlic and ginger for the rice. Heat the oil in a saucepan and add the mushrooms, shallot, garlic and ginger to fry for 2-3 minutes until everything begins to soften. Chuck in the rice and coat it in oil then pour over the stock. Reduce the heat to a simmer and cook until the liquid has evaporated and the rice is plump and cooked, then pour in the soy sauce and mirin.
Serve the crispy breaded chicken in a mound on a plate and pour the sticky teriyaki sauce over the top. Garnish with finely sliced spring onions and the shiitake mushroom rice on the side. Serves 4