This is a dish with a sweet teriyaki flavor and butter for a rich taste. It goes well with rice. The butter that is added afterwards retains its aroma and summons the appetite. Enjoy the juicy chicken and the soft and fluffy sweet potatoes.
Nutrition per Serving
- 5 Chicken wings
- 7.05 oz Sweet potato
- 1 clove Garlic
- 1 tbsp Olive oil
- 0.75 tbsp Butter
- 0.5 tsp Honey
- 0.5 tsp Grated ginger
- 1 tsp Salt
- 0.21 cup Water
- 3 tbsp Soy sauce
- 1 tbsp Sugar
- 2 tbsp Sake
Cut the sweet potato into bite-sized pieces and mince the garlic.
Heat the olive oil in a frying pan and brown the chicken wings from the skin side. Brown both sides until meat is cooked.
Add sweet potatoes, garlic and butter. Saute until butter is melted. Add water and grated ginger and cover to cook until potatoes are tender.
Meanwhile, in a separate pan, bring the soy sauce, sugar, and cooking sake to a boil. Simmer until thickened to complete the teriyaki sauce.
Once the sweet potatoes are tender, wipe away any excess oil with kitchen paper. Add half of the teriyaki sauce and mix.
Place on a plate and drizzle the rest of the teriyaki sauce over the top!
- Recipe can be made with European sweet potatoes or Japanese sweet potatoes.
- The butter is added after the chicken wings are cooked to preserve the aroma.
- If there is too much oil, the teriyaki sauce won't cover the chicken, so wipe off the oil from the chicken wings before tossing.