Panfry Teriyaki Chicken Midwings

[Collaboration] : Panfry Teriyaki Chicken Midwings

Easy dinner for 3 pax as Hubby and daughter is eating out tonight! Using Tramontina 22cm non-stick pan and panfry 10 chicken midwings to brown on both sides. Then add teriyaki sauce to simmer till cooked and dinner is done!

Tramontina cookware is made with high quality aluminum and heat resistant Bakelite handle. Cooking and cleaning the pan is also a breeze.

Do visit the Tramontina Singapore Page on Q10 at
https://www.qoo10.sg/shop/tramontina  to enjoy *20% off storewide! (*except for economical range.)

Download the coupon with the promo code: "TRA20%OFF!" and apply it during payment to enjoy the 20% discount. This special promotion is valid from 25 August to 1 September 2018.
#RobinsonsSg #TramontinaOfficial

Ingredients:

• 10 chicken midwings 

Teriyaki sauce:

• 4 tbsps Japanese light soya sauce 
• 2.5 tbsps mirin 
• 1 tbsp sake 
• 150ml water 

Method:

1. Rub chicken midwings with some salt to remove smell and dirt. Rinse off, pat dry and set aside. 
2. Prepare teriyaki sauce in a bowl and set aside. 
3. Heat Tramontina non-stick Pan, medium-high Heat. Add chicken midwings into heated pan. Let chicken brown on one side. Flip to the other side after about 3 mins.  
4. Once wings are brown on both sides, pour prepared sauce into pan. Bring sauce to a boil and lower to a simmer till chicken wings are cooked. Turn chicken to ensure it is well coated with sauce. 
5. Off heat. Serve hot with rice and blanched broccoli and carrots for a complete meal.