Teriyaki Chicken

October 26, 2016

Teriyaki chicken has become as popular as Tikka Masala.  Teriyaki actually means "shiny fried", so it's important for the chicken to have skin.  I used to be surprised to see "skinless chicken breast" in the supermarket, but nowadays, I have started seeing chicken with skin both fresh and frozen.

In this recipe, I used chicken thighs.  You can use chicken breast without bones (for shorter cooking time.)

 

Ingredients:

5 chicken thighs with bone and skin

For marinade:

1/2 cup soy sauce

1/2 cup Sake

1 tbs grated ginger

For frying:

ca. 2 tbs oil

ca. 0.5 dl Sake

For Teriyaki sauce:

1.3 dl soy sauce

1 dl Sake

50 g Sugar

1 tbs size ginger piece - peel and finely chop

 

Directions:

1) Make slits on chicken meat (please see presentation picture)

2) Mix marinade ingredients in a bowl.

3) Put marinade and chicken thigh into a bag and leave them for ca. 30 min.

4) Heat up some oil (I use grape seed oil) in a large frying pan.

5) Fry chicken until the skin gets crispy and brown.

6) Add Sake, cover with lid, lower the heat, and steam the chicken for about 8 minutes.

7) Mix all the ingredients for Teriyaki sauce, pour it over steamed chicken, and cook until there will be little sauce.

The sugar will be caramelized in a pan.

 

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