Japanese Chicken Teriyaki & Potato Korokke (Croquette) with Halogen Oven



I've never regretted splurging on a halogen oven despite having an oven. Both this meals are cooked with halogen oven. What I like about the oven is (1) it makes healthy meal (2) it reduces cooking time (3) it has almost the same function as an air fryer. Best of all, halogen oven makes healthy food taste good :o).

Here is my version of Japanese  chicken teriyaki and potato korokke (croquette).

Japanese Chicken Teriyaki
2 Chicken Leg (deboned)
3 tbsp sake
Black pepper
Sea salt
3 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
  1. Marinate chicken with 3 tbsp sake, pepper and salt for at least 30 minutes
  2. Bake it halogen oven (220 degree) for 10 minutes on both side
  3. Add soya sauce, mirin and sugar into a sauce pan or non-stick frying pan together with the cooked chicken. Coat the chicken with the sauce well. Remove when the sauce thicken.
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Potato Korokke
3 potatoes (boiled and mashed)
Breadcrumbs
Lemon Pepper
Salt
  1. Mix bread crumbs, salt and lemon pepper in a flat plate.
  2. Divide the mashed potatoes into 8 or 9 balls
  3. Cover the mashed potatoes with breadcrumb mixture
  4. Baked in halogen oven (200 degree) for 10 minutes- both side

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