Chicken Teriyaki
照り焼きチキン
Home-made Teriyaki sauce that everyone must learn. Besides simplicity, it can also be applied to different meats. The most popular is to cook chicken thigh. The fried chicken skin has a crunchy texture and a pan-fried aroma.
| Prep time | 10 mins |
| Cooking time | 10 mins |
Ingredients (2 servings)
| Chicken thighs (Boneless and with skin) | 2 pc |
Teriyaki sauce
| Soy sauce | 1 tbsp |
| Mirin | 1 tbsp |
| Sugar | 1 tbsp |
| Water | 2 tsp |
Preparation
- Cook rice.
- Chicken thighs: Remove excess chicken skin and blood vessels. The fascia is cut to reduce meat shrinkage. Marinate with salt and cooking wine.
- Mix the Teriyaki sauce.
Cooking
- (Medium heat) Fry the chicken skin side down until golden brown.
- After the chicken skin is fried until golden brown, cut the chicken into strips.
- (Medium heat) Put the chicken back into the pan and meat side down.
- (Medium heat) Add the prepared teriyaki sauce and cook until the sauce thickens.
- Coat the chicken skin side with the sauce as well.
