Monday, February 24, 2014

Chicken Teriyaki

The pictures of this dish have been sitting in my file for a long time and it is time to post it out. I made this chicken dish for the AFF – Japan event but I just can’t find the time to post it during that time because of work commitment. This is a simple recipe yet very satisfying. I cooked this in a skillet instead of grilling it but you can always do so.


4 boneless chicken thighs
Salt and pepper to taste

Teriyaki Sauce:

½ cup mirin
¼ cup sake
¼ cup Japanese soy sauce or regular soy sauce
2 tbsp light brown sugar
Pepper to taste

1. Combined all the ingredients for the sauce in a small saucepan. Cook over medium heat for 10 minutes or until reduced and thickens. You should have about ½ cup. Set it aside to cool.
2. Clean and remove the skin of the thighs (you can always leave it on). Pat it dry with paper towel. Prick the meat with a fork for the flavors to penetrate. Lightly sprinkle on some salt and pepper.
3. Heat a skillet over medium, cook the thigh for 5-6 minutes on each side or until a lightly brown. Lower the heat if needed.
4. Add in about 4-5 tbsp of sauce into the skillet. Turn to coat the chicken, increase the heat if needed. Let the chicken cook in the bubbling sauce for 5 minutes. Turn the chicken often and let the sauce coat the chicken.
5. Once the chicken is full done and sauce dries up remove the chicken. Transfer the chicken to a plate and let it rest for 5-10 minutes. Cut across the grain, serve the chicken with rice.


ayunidati said...

sedap nya..

PH said...

Gertrude, I frequently order this at the Japanese restaurant. Should really cook it at home.

Shereen said...

So simple the recipe with minimum ingredients and yet it looks a million dollars! Must try this recipe when I'm in one of my lazy mode.

ICook4Fun said...

Ayu, thank you.

Phong Hong,ya it is not that difficult.

Shereen, you know me as I like to cook simple recipe with minimal ingredients :)