Chicken Teriyaki

Ingredients for 1 servings:

• 250 g chicken fillet(s) with skin (!)
• 1 tbsp marmalade, orange
• 2 dashes soy sauce
• Oil (sunflower or rapeseed oil)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

probably the simplest variant

Get a skin-on chicken fillet, wash it, and pat it dry with a paper towel. You can now cut it into slices or bite-sized pieces, but make sure the skin stays in place. If you can’t find a ready-made skin-on fillet, buy a whole chicken and cut off the fillet. You can eat the legs for lunch another day, and the wings and the remaining skeleton with skin and pieces of meat can be used to make chicken broth. Lightly grease a pan with oil (sunflower or rapeseed oil) and set the stovetop to the highest heat. When the pan is hot, add the chicken skin-side down. Once the skin is crispy, flip the pieces over and add a large tablespoon of orange marmalade, stirring briefly. Now add two dashes of soy sauce (preferably from Kikkoman or the kind you get with sushi, not the thick variety) to the pan. Stir everything together for about 2 minutes – don’t let it burn. Add a bowl of short-grain rice, and your Japanese experience is complete.