Teriyaki Chicken
Asian Chicken Quick Recipes Simple Recipes Meat Dishes
Glazed chicken thighs using the simplest and most effective teriyaki chicken recipe. The few ingredients and simple technique transform this Japanese dish into an easy meal to prepare at home. I'm sure you'll love it.
Ingredients
4 boneless chicken thighs (with or without skin)
1 small piece of ginger
1 tablespoon oil
Sauce
4 tablespoons soy sauce (Kikkoman)
4 tablespoons mirin
1 level tablespoon sugar
How to prepare teriyaki chicken
- Grate the ginger on a fine grater to get about a teaspoon of paste. Massage the thighs with the ginger paste and let them sit at room temperature for 30 minutes to 1 hour. After this time, massage the thighs with oil.
- Mix the sauce ingredients until the sugar is completely dissolved.
- Heat a wide cast iron pan (approximately 25 cm diameter, big enough to hold the thighs in a single layer) for 5 minutes, without adding any fat. Place the thighs in the pan, skin side (or the side where the skin was) down. Fry for 3 minutes, then flip and fry for another 3 minutes on the other side. If the thighs have released a lot of fat, drain it from the pan.
- Pour the sauce over the thighs and cover the pan with a lid for 2 minutes.
- Remove the lid and continue to simmer the sauce until it reduces completely. During this time, turn the thighs from one side to the other so they glaze all over. At first the sauce will just boil, then it will thicken and start to look like caramel, then slowly becomes very sticky and will stick to the thighs, and the thighs will gradually darken in color until they become golden-orange. This step doesn't take long, around 2-3 minutes. When you can only see very little sticky sauce on the bottom of the pan and the thighs are glossy, turn off the heat.
- Serve immediately with Japanese-style fried rice or sesame rice.
Thighs massaged with ginger
Fry the thighs on both sides
The sauce has reduced and looks like caramel
The sauce has fully reduced and glazed the thighs
