Friday, September 30, 2016

Chicken Teriyaki

This is a recipe that I made recently for Hubby. He liked this version the best. I'm saving this so that it doesn't get lost in my files.

Chicken Teriyaki
2 Chicken fillets (thighs, boneless, skin on)
Cooking oil
Sesame seeds

2 Tablespoons soy sauce (Kikkoman or any Korean brand)
2 Tablespoons mirin
2 Tablespoons Sake
1 Tablespoon white sugar
1/2 inch ginger (sliced or grated, if you like the ginger flavor to be stronger)

1. Combine all the sauce ingredients in a small bowl and mix until the sugar is completely dissolved. Set aside.
2. Using a non-stick pan, pan fry the fillets in cooking oil until slightly browned. Set aside.
3. In the same pan, place the sauce and let boil. Once boiling, add the chicken fillets and swirl around the pan until fully coated on both sides, be careful to keep the skin intact. Simmer for just a minute or two until the sauce thickens a bit. Do not leave for too long, the sauce will caramelize quicky and will leave a mess.
4. Take out of the pan, drizzle sauce ove the chicken and garnish with sesame seeds.

Hubby doesn't enjoy the flavor of spring onions, so I didn't add any but, you can add some on top for color, if you prefer.

I have no picture, but it sure was good. This is my go to recipe for teriyaki sauce from now on. It's easy, affordable and I always have the ingredients handy in my pantry.

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