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Kicchiri Kitchen: Grilled Chicken with Rayu Sauce (ラー油味のチキン)

Taberu-rayu sauce has become quite popular, and you can find it in most supermarkets. Normal rayu is chilli-infused sesame oil, which you will find at most Chinese restaurants or where gyoza are sold. The new taberu-rayu, or edible chilli oil, has a similar oil base (but not as spicy) with herbs and spices added to it. Add some taberu-rayu to chopped vegetables to make a delicious, fresh sauce.

(serves 2-3)

2 chicken thighs, skin on (torimomoniku)
a little salt and pepper
1-2 tomatoes minced
2 green peppers (piman) minced
2 tablespoons taberu rayu
2 tablespoons ketchup
1 tablespoon lemon juice
a little pinch of sugar

serve with salad and rice

  1. put a little salt and pepper on both sides of the chicken
  2. put a little water in the tray of the fish grill and grill the chicken for about 5-10 minutes each side until cooked and the skin is crispy, if you don’t have a fish grill you can fry the chicken in a frypan
  3. mince the tomato and green pepper and put them in a small bowl
  4. add taberu rayu, ketchup, lemon juice and sugar to the tomatoes and green peppers
  5. mix well
  6. cut the cooked chicken into pieces
  7. serve the chicken with the sauce poured over it
  8. serve with rice and salad.

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