For the kids baon today, I decided to cook chicken teriyaki. But my daughter is not very fond of viands with different sauces and so after I fried the chicken fillets, I reserved some for her baon and just continued cooking the rest of the chicken for my son’s baon and mine too. The dish is quite easy, I simply marinated the chicken fillets in some salt, pepper, and calamansi the night before. Then, the next morning, I fried the chicken fillet after rolling them in a bit of flour/cornstarch mixture. Once fried, I set aside the chicken and proceeded to sauté garlic, onions and ginger in a little oil. Then I returned the chicken and the marinade, added more soy sauce, a bit of water and let it simmer while covered. You may add sugar, salt and pepper if needed. Finally, you may add cornstarch dissolved in a little water to thicken the sauce. Just top it over steaming hot rice and it’s ready for the kids’ lunchboxes!
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