Teriyaki Chicken Chiffon Eggs
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The Lowdown:
Crispy juicy chicken on fluffy chiffon eggs bubbling in teriyaki sauce. It’s giving us nostalgic kaki fuyong vibes and we’re all for it!! 🤩 (#iykyk). Perfect on a bed of rice or serve with a simple salad and dinner is set 👌🏻
Ingredients
1 boneless chicken thigh
2 eggs
Sauce:
4 tbsp water
1/2 tsp dashi powder
1 tbsp light soy sauce
1 tbsp mirin
1 tsp sugar
1 tsp cornstarch + 1 tbsp water
Steps:
- Pat dry boneless chicken leg and season both sides with salt and pepper
- Airfry skin side down for 12 minutes at 190 degrees then flip for another 8 minutes
- Prepare sauce in a small pan, add dash powder to water, light soy sauce, mirin, sugar and corn starch slurry
- Turn off fire when pouring cornstarch slurry, stir quickly so no clumps form, sauce should look sticky and coat your spoon. Set sauce aside for later
- Beat eggs and add to pan. Push them to the centre and let raw egg flow to the sides.
- Repeat until no more raw egg is flowing to the sides
- Top chicken and sauce, finish off with adding chilli furikake, enjoy!
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