Recipe of Favorite Teriyaki Chicken

  • 3 min read
  • Jul 16, 2021

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We hope you got benefit from reading it, now let’s go back to teriyaki chicken recipe. To make teriyaki chicken you need 7 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Teriyaki Chicken:

  1. Prepare 500 of grans Chicken thighs.
  2. Use 100 Grams of Cabbage.
  3. You need 3 tbsp of Say Sauce.
  4. Provide 3 tbsp of Mirin.
  5. Provide 3 tbsp of Sake (Japanese cooking wine).
  6. Use 3 tbsp of Sugar.
  7. Take 1 tbsp of Salad Oil (Fried Oil).

Steps to make Teriyaki Chicken:

  1. Finely slice the cabbage and immerse in water for 7 – 8 minutes to make it crispy fresh, and then drain well..
  2. Poke holes into the surface of the chicken with a fork. (That way, it won't shrink and will absorb more flavor when cooked.).
  3. Mix the Say Sauce, Mirin and marinate the chicken. Leave for 10 minutes and turn over from time to time. Remove the excess moisture from the chicken..
  4. Heat a frying pan and add the salad oil. Place the skin side down. Heat over high heat till golden brown and turn over..
  5. When both sides of the chicken turn golden brown, turn the heat down to medium and cover. Steam cook for 5 minutes..
  6. Turn the heat back to high and add the leftover marinade and sauce it well onto the chicken for 1 minute. Cut the chicken into bite size..
  7. Soy Sauce – High recommend this soy sauce which is named Yamasa Konbutsuyu – SG$7~9/L at Dondon Donki, Mid Town Mart etc.
  8. Hinode Hon Mirin SG$4.6/320ml at RedMart. I think you can find it at FairPrice..

How to make teriyaki chicken with skinless chicken breasts poached in homemade teriyaki sauce, served with toasted sesame seeds. Serve it with sticky rice and steamed greens. It is a common Japanese dish that's popular in a lot of restaurants. To make this easy Teriyaki Chicken stir fry recipe, first you need to make the chicken teriyaki sauce. When skinless chicken is used, there's a chance that the chicken will dry out when it is cooking.

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