Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, teriyaki chicken. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Teriyaki Chicken is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Teriyaki Chicken is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook teriyaki chicken using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Teriyaki Chicken:
- Make ready For the chicken:
- Make ready 2 pounds boneless, skin-on chicken thigh meat
- Prepare 1/4 cup lite soy sauce
- Make ready 2-3 cloves garlic, crushed
- Prepare 1 Tablespoon rice wine, sake, or white wine
- Make ready 1 Tablespoon brown sugar
- Take 3-4 thin slices fresh ginger (or if you don't have fresh, use 1/8 teaspoon powdered)
- Make ready For the glaze:
- Prepare 1/4 cup lite soy sauce
- Get 2-3 slices fresh ginger
- Prepare 1 clove garlic, crushed
- Get 1/6 of an onion
- Prepare 1/4 cup rice wine, sake, or white wine
- Take 1 Tablespoon brown sugar
- Get 2 Tablespoons white sugar
- Get 1 teaspoon corn starch slurried (dissolved) in 1 Tablespoon cold water
- Prepare 1/4 cup unsalted chicken stock
Instructions to make Teriyaki Chicken:
- Season the chicken with the marinade ingredients and mix gently but thoroughly to evenly incorporate. If you're planning to cook the chicken shortly, leave it out while you make your glaze. Otherwise, refrigerate until 30 minutes before you plan to cook it. I say it all the time, and I'll say it again that for the most part, most things cook better at room temp.
- While the chicken is marinating, put all the glaze ingredients except the corn starch slurry and unsalted chicken stock in a small saucepan and bring to a very gentle boil over medium heat.
- Once the glaze has come to a gentle boil (you should see gentle, infrequent bubbles rising to the surface and popping), add the cornstarch slurry and unsalted chicken stock, and bring back up to a very gentle boil over medium heat. When the glaze comes back up to a gentle boil, reduce the heat to low and let simmer for another 5 to 7 minutes, and cut the heat.
- While the glaze is cooling, preheat the oven to 400F and place the chicken meat side down on a foil lined pan.
- Roast the chicken for about 15 minutes in the 400F oven, then turn on the broiler, and place the chicken about 4 inches under the broiler to crisp up the skin another 2 minutes or so. After 1 minute, check the chicken every 15 seconds or so and take it out when it looks like this. When you put anything sweet and fatty under the broiler, it can go from perfectly charred to burnt beyond recognition in a matter of seconds. Best to be vigilant! :)
- Slice skin side down - and do it decisively so you cut through the skin - and serve with a little glaze spooned over. On this particular day, we ate it with a little steamed white rice, some garden salad dressed with homemade Thousand Island, and a ham tamagoyaki (rolled omelette).
- Enjoy! :)
So that is going to wrap it up for this special food teriyaki chicken recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
