Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, teriyaki chicken. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Teriyaki Chicken is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Teriyaki Chicken is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook teriyaki chicken using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Teriyaki Chicken:
- Make ready For the chicken:
- Take boneless, skin-on chicken thigh meat
- Get lite soy sauce
- Get garlic, crushed
- Prepare rice wine, sake, or white wine
- Prepare brown sugar
- Get thin slices fresh ginger (or if you don't have fresh, use 1/8 teaspoon powdered)
- Get For the glaze:
- Make ready lite soy sauce
- Get fresh ginger
- Get garlic, crushed
- Make ready of an onion
- Get rice wine, sake, or white wine
- Make ready brown sugar
- Prepare white sugar
- Take corn starch slurried (dissolved) in 1 Tablespoon cold water
- Prepare unsalted chicken stock
Steps 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’s going to wrap this up for this special food teriyaki chicken recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
