Buttery Chicken Teriyaki with Garlic and Shiso Leaves

• 1 large chicken breast (or thigh)
• 1 and 1/3 tablespoons Soy sauce
• 1 tbsp Vinegar
• 2 tsp Sugar
• 1 dash Salt and pepper
• 3 tbsp White wine or sake
• 2 clove Garlic
• 6 leaves or more Shiso leaves
• 10 grams Butter
• 1 Olive oil

1. Pierce n the chicken breast and cut into slightly bigger than bite sizes.
2. Rub the chicken with sake (not listed).
3. Thinly slice the shiso leaves and mince the garlic.
4. Mix the ingredients together.
5. Heat some olive oil in a skillet, and fry the garlic.
6. When it becomes fragrant, fry the chicken, skin side down first.
7. Make sure to pat dry the chicken before frying.
8. Once the skin is browned, flip the chicken and add the white wine.
9. Cover and steam for 1 minute and lightly season the chicken with salt and pepper.
10. Add the ingredients and let it simmer down.
11. When the chicken is shiny and the juices has reduced, reduce the heat to low and add butter to add flavor.
12. Remove from the heat.
13. Mix in the shiso leaves and serve.

chicken, soy sauce, vinegar, sugar, salt, white wine, clove garlic, leaves, butter, olive oil

Taken from cookpad.com/us/recipes/149252-buttery-chicken-teriyaki-with-garlic-and-shiso-leaves (may not work)