Fried Chicken Liver in spicy Pepper Sauce

Teriyaki Beef Carpaccio 95 of 136 Barbecued sticky ribs

Kikkoman Sauces 129

Category 116

Ingredient 128

Videos 57

World Cuisines 66

Specials 28

Fried Chicken Liver in spicy Pepper Sauce

Naturally Brewed Soy Sauce Teriyaki Marinade Main courses Poultry Vegetables Japas

Total time 240 mins

Preparation time: 240 mins

Nutrition facts (per portion): 793 kJ / 189 kcal

Fat: 10.9 g

Protein: 9 g

Carbohydrates: 10.7 g

400 g chicken livers
30 ml Kikkoman Teriyaki Marinade
100 g each of red, yellow and green bell pepper
150 g onions
1 dried chilli pod
200 ml dashi (or chicken stock)
150 ml of vinegar
3 tbsp. Kikkoman Naturally Brewed Soy Sauce
3 tbsp. mirin
3 tbsp. sake
40 g sugar
1/2 tsp. salt
2-3 tbsp. wheat flour
Oil for frying

Preparation

Dab the livers dry and trim them, cut into bite-sized pieces and season with Teriyaki Marinade and Sauce. Peel the onions. Slice the peppers and the onions thinly. Soak the chilli pod in water and cut into rings.

Bring the stock, soy sauce, mirin, sake, sugar and salt to the boil in a saucepan. Remove from the heat. Add the vegetables and leave to cool. Heat up the oil in a frying pan. Coat the liver with flour and fry it. Then remove from the pan and leave to cool.

Add the cool liver to the cool sauce and leave to marinate for 3 hours. Serve the chicken livers in the spicy pepper sauce.