Teriyaki Chicken with Sesame Potatoes

Let mirin boil strongly for 15 seconds, add 250 milliliters of water, the clear soup and soy sauce and fold in the sugar. Simmer on low heat for two minutes. Add the cornstarch mixed with a little bit of water and let it boil repeatedly. The teriyaki sauce will keep for nine months in the refrigerator.

Rinse the chicken, rub dry and cut into pieces. Cook the drumsticks in lightly salted water for 40-45 minutes. Take out the drumsticks and remove the lower bones, leaving the upper ones on. Season with salt and pepper.

Heat plenty of oil in a frying pan or saucepan. Mix the eggs in a deep dish. Turn the chicken legs in the flour on the other side, drag through the egg mixture and coat with panko. Fry the drumsticks in the hot oil for three to four minutes until golden brown.

Using a meat tenderizer or similar, pound the chicken breasts to about an inch thin and season with salt and pepper. Also turn in the flour to the other side, run through the eggs and coat with panko. In a second frying pan, heat three tbsp of oil and sear the chicken breasts in it for about a minute and a half on both sides. Pluck the rosemary needles from the stems and add to the frying pan. Deglaze the chicken breasts with teriyaki sauce and remove from the frying pan.

Peel the potatoes and cut into half-inch cubes. Blanch potato cubes in boiling hot water for one minute. Cold off

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