Make Teriyaki Chicken
Revision as of 05:12, 25 January 2016 by Kipkis (Kipkis | contribs) (importing article from wikihow)
Teriyaki chicken is one of the most well-known Japanese chicken dishes. With dashes of spices and herbs whipped into a sweet and savory marinade sauce, this chicken meal hits the spot every time. For a simple yet elegant preparation, follow this no-fuss recipe.
Contents
Ingredients
- 1 pound boneless chicken thighs
- 2/3 cup mirin (Japanese sweet rice wine)
- 1 cup reduced sodium soy sauce
- 4 1/2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup white sugar
- 7 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 dash red pepper flakes
- 1 dash black pepper to taste
Steps
Making the Teriyaki Sauce
- Over high heat, bring the mirin in a medium saucepan to a boil. Once at a boil, turn heat down to medium-low and simmer for 10 minutes.
- Add soy sauce, rice vinegar, sesame oil, and sugar. Stir until fully incorporated.
- If you desire a thicker Teriyaki sauce, add 2 teaspoons of cornstarch dissolved in a little bit of water to the sauce. Cornstarch will help thicken the Teriyaki sauce and let it bind more to the outside of the chicken.
- Add the seasonings to the sauce at this point. Add the garlic, ginger, pepper flakes, and pepper.
- Continue to simmer for 5 more minutes. Remove from the burner and let cool for 10 minutes.
Preparing the Chicken
- Be sure that the Teriyaki sauce has sufficiently cooled before using. Too-hot sauce will also have the unpleasant side-effect of beginning to cook your chicken.
- Transfer all but 1/4 cup of the Teriyaki sauce to a sealable plastic bag, along with the chicken. The reserve sauce can be used either as a baste at the end of the cooking process or as a dipping sauce.
- Refrigerate the marinade and the chicken for at least an hour but preferably a day. Up to a day, the longer you marinade your chicken, the juicier and more flavorful it will eventually turn out.
- When you're ready to start cooking, remove the chicken from the sealable bag and set a burner at medium heat. Discard — do not use — the marinade that came in contact with the chicken.
- Cook chicken in a large pan for 6 minutes, covered, without flipping.
- Flip the chicken and cook, covered, for another 6 minutes. The chicken should start to develop good color on both sides.
- Baste the chicken with the remaining Teriyaki sauce, flip it, and sear it on medium-high for 2-3 minutes per side, uncovered. Be vigilant about burning. In order to avoid burning, cover the bottom of the pan with more Teriyaki sauce.
- Serve your Teriyaki chicken with steamed rice, asparagus, and Make Crispy Edamame.
Tips
- Serve with either steamed white rice or brown rice.
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