Piletina na japanski nacin (Chicken japanese way)

Sastojci: 650 g pilećih bataka (bez kostiju, bez kože) moze i pileci file, 300 ml terijaki sosa.

Priprema:

1. Prebacite 8 kašika sosa u plastičnu kesu ili posudu i dodajte piletinu. Stavite pileće batake u kesu, istisnite što je moguće više vazduha i zatvorite kesu. Lagano stisnite kesu dok komadi piletine ne budu premazani sosom. Ako koristite posudu, ravnomerno pokrijte piletinu sosom.

2. Marinirajte piletinu u frižideru, najmanje 4 sata, a najviše 12 sati.

Izvadite piletinu.

OVAJ SOS BACITE U SMEĆE.

3. Dodajte preostali sos u malu šerpu na srednjoj vatri (4). Pustite da provri i kuvajte dok se sos malo ne smanji u kolicini, 4 minuta.

4. Pustite da se ohladi.

Koristite kao sos za pecenu piletinu.

5. Stavite piletinu u jednom sloju na papir za pečenje u tepsiji.

6. Pecite u prethodno zagrejanoj rerni na 220 C, nepoklopljeno, dok bataci više ne budu ružičaste boje u sredini, oko 25 do 30 minuta. Termometar koji se trenutno očitava umetnut u centar treba da očitava najmanje 75 C.

Na pola puta okrenite piletinu, a zatim kašikom ili četkom premažite piletinu sosom.

7. Ponovo zagrejte sos od ranije, dodajte malo vode ako vam se čini previše gust.

NE KORISTITE SOS KOJI STE KORISTILI ZA MARINIRANJE SIROVE PILETE.

8. Piletinu isecite na trakice, stavite na tanjire i prelijte zagrejanim sosom.

Ostatak sosa može se čuvati u frižideru 6 dana.

Držite pileći terijaki u hermetički zatvorenoj posudi do 4 dana u frizideru.

Ingredients: 650g chicken thighs (boneless, skinless) or chicken breasts, 300 ml teriyaki sauce.

Preparation:

1. Transfer 8 tablespoons of the sauce to a ziplock plastic bag or container and add the chicken. Place chicken thighs in the bag, press out as much air as possible, and seal the bag. Gently squeeze the bag until chicken pieces are coated with sauce. If using a container, cover chicken evenly in the sauce.

2. Marinate the chicken in the refrigerator, for at least 4 hours and up to 12 hours.

Remove chicken.

THROW AWAY IN TRASH THIS SAUCE.

3. Add the remaining sauce to a small saucepan over medium heat. Bring it to a simmer and cook until the sauce reduces slightly for 4 minutes. 

4. Let it cool.

Use as a sauce for the baked chicken.

5. Place chicken in a single layer on baking paper in a baking pan. 

6. Bake in the preheated oven on 220 C, uncovered, until thighs are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 75 C. 

Half way through, flip the chicken, and then spoon or brush sauce onto the chicken.

7. Reheat the sauce from earlier, adding a bit of water if it seems too thick. 

DO NOT USE THE SAUCE YOU USED TO MARINATE RAW CHICKEN.

8. Slice the chicken into strips, place onto plates, and drizzle with the warmed sauce. 

Leftover sauce can be stored in the refrigerator for 6 days.

Keep chicken teriyaki in an airtight container for up to 4 days in the fridge.