Teriyaki chicken… I finally got it right!

Yes, the title says it all. I finally got the teriyaki chicken the way I want it to taste on my second attempt. This time, I thrashed the previous recipe I used (since it didn’t yield desired results), and tried out this one instead and bingo! 😀 Cooking sake’s the key to the taste! lol…

Teriyaki chicken

  • 3 chicken thighs (about 340g) – deboned, visible fats removed (you may wish to keep the skin on, but I didn’t today)
Poke the chicken meat then marinate it with:
  • 2T brown sugar
  • 1.5T light soy sauce
  • 2T cooking sake
  • 4T mirin

  1. Heat oil in a pan.
  2. Fry the marinated chicken thighs, reserve the marinade for later use. If you kept the skin on, fry the skin side of the chicken on medium heat till it’s brown. If you didn’t, just fry till the surface of the chicken is cooked (not reddish anymore).
  3. Flip over and continue frying the chicken on low heat.
  4. Pour the rest of the marinade into the pan and steam cook (cover the pan) till the chicken is thoroughly cooked through.
  5. Remove the cover and cook chicken on low heat till the sauce has thickened (there shouldn’t be a lot of sauce left).
  6. Slice the chicken if desired.
  7. Garnish and serve.

For toddler’s consumption:
  • Cut chicken into small pieces before serving.
This entry was posted in Chicken, Food for kids, Japanese Food, Proteins for the tot, Recipes. Bookmark the permalink.

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