Our Family's Golden Ratio Chicken Teriyaki
I love this teriyaki, which I've been eating since I was little.
Since a lot of people have tried out"Made in 1 Frying Pan: Easy "Roast" Chicken", using all kinds of cuts of chicken for everyday meals, I decided to upload this recipe.
This recipe is easy to prepare so I don't have any hints. Please try your own variations.
It also keeps for a while. You can make it the day before (or even 2 to 3 days in advance) and store it in the refrigerator with the sauce, and slice the chicken as you need it. You just need to heat it up in the microwave before eating. Recipe by *ai*
Our Family's Golden Ratio Chicken Teriyaki
I love this teriyaki, which I've been eating since I was little.
Since a lot of people have tried out"Made in 1 Frying Pan: Easy "Roast" Chicken", using all kinds of cuts of chicken for everyday meals, I decided to upload this recipe.
This recipe is easy to prepare so I don't have any hints. Please try your own variations.
It also keeps for a while. You can make it the day before (or even 2 to 3 days in advance) and store it in the refrigerator with the sauce, and slice the chicken as you need it. You just need to heat it up in the microwave before eating. Recipe by *ai*
Cooking Instructions
- 1
Cut off any extra fat or sinew from the chicken thigh if it bothers you.
- 2
Combine all the A. ingredients in a small bowl.
- 3
If you are lining the serving plate with lettuce or other vegetables, cut them up and soak them in cold water.
- 4
Put some vegetable oil in a frying pan and heat over high heat until it is smoking lightly. *Even if you use a non-stick frying pan, by using oil the skin will become crispy.
- 5
When the frying pan is smoking slightly, add the prepared chicken thigh from Step 1 skin side down. *Pan fry over high heat for about a minute.
- 6
After pan frying for about a minute over high heat, turn down the heat to a bit lower than medium, cover with a lid and steam-fry. *The skin becomes crispy by cooking the chicken on high heat in Step 5.
- 7
When the chicken is nicely browned, turn it over, put the lid back on and cook the chicken through thoroughly *over low heat.
- 8
After steam-cooking the chicken for 3 to 4 minutes, open the lid, mix up the Step 2 sauce quickly and add it all at once to the frying pan.
- 9
Turn the chicken occasionally so that the flavors coat both sides. Cook over medium heat for 2 to 3 minutes, taking care not to let the sauce burn.
- 10
The more you simmer the sauce, the thicker it will get. It's best to cook it until just before it starts to smell like it might burn. When you get used to making this, you'll know when that is.
- 11
[If you are baking the chicken in an oven...] Bring the sauce ingredients to a boil in a frying pan first, then put the baked chicken in the sauce and coat as described in Step 9.
- 12
I use either the oven or the frying pan to cook the chicken, depending on the situation. Either way the results are delicious.
- 13
Delicious chicken teriyaki is complete. This is our family's golden ratio. It's a star in bentos, etc., of course.
- 14
I love this way of eating it. Line a plate with a bed of vegetables (dry off any excess moisture in Step 3), and put the sliced chicken, sauce and mayonnaise on top...
- 15
I like to line the plate with lots of lettuce. I love the combination of crispy lettuce, piping hot teriyaki chicken and mayonnaise.
- 16
Here I made a teriyaki sandwich using a butter roll. This combination is even better than hamburgers or rice bowls.
- 17
Keep any leftover teriyaki sauce in the refrigerator, and use it the next time you make teriyaki. It will keep for more than 10 days in the refrigerator, and longer than that in the freezer.
- 18
I've been eating this since I was little, and I love it. Whenever this was for dinner I was so happy when I was a child. Please try this teriyaki sauce with many kinds of ingredients.
Cooksnaps
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