Spicy Lemongrass Cơm Gà Teriyaki
70% chuẩn vị · Vietnamese-Japanese Fusion
A creative twist on Cơm Gà Teriyaki, infusing the classic dish with vibrant Southeast Asian flavors like lemongrass and chili, offering a spicy and aromatic profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs4 boneless, skinless
- Jasmine rice2 cups
- Soy sauce1/3 cup
- Mirin3 tablespoons
- Honey2 tablespoons
- Lemongrass1 stalk, finely minced
- Garlic3 cloves, minced
- Red chili1, finely chopped (adjust to taste)
- Ginger1 teaspoon, grated
- Vegetable oil2 tablespoons
- Cilantrofresh, chopped for garnish
- Saltto taste
- Black pepperto taste
- Waterfor cooking rice
Các bước
- 1
Cook jasmine rice according to package directions.
- 2
Prepare the spicy lemongrass teriyaki sauce: In a saucepan, combine soy sauce, mirin, honey, minced lemongrass, minced garlic, chopped red chili, and grated ginger. Bring to a simmer over medium heat, stirring until honey dissolves. Simmer for 5-7 minutes until slightly thickened.
- 3
Pat chicken thighs dry and season with salt and pepper.
- 4
Heat vegetable oil in a large skillet over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown and cooked through.
- 5
Reduce heat to low. Pour the prepared sauce over the chicken. Simmer for 2-3 minutes, turning the chicken to coat evenly in the glaze until it is thick and glossy.
- 6
Slice the glazed chicken thighs.
- 7
Serve the sliced chicken over the cooked jasmine rice. Garnish generously with fresh cilantro and sliced red chilies.
