Name: Japanese Teriyaki Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
Ingredients: 5 skinless boneless chicken thighs - cut the excess fatty skin; 70ml soy sauce; 70ml mirin; 70ml white cook wine or cooking sake; 3 1/2 tbsp white sugar; 1/4 tsp hondashi powder

March 22, 2020

Japanese Teriyaki Chicken

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

5 skinless boneless chicken thighs - cut the excess fatty skin
70ml soy sauce
70ml mirin
70ml white cook wine or cooking sake
3 1/2 tbsp white sugar
1/4 tsp hondashi powder

Instructions

1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
3. Flip the chicken and cook for 3~4 min or until nicely brown.
4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
5. Slice the chicken into bite-size pieces.
6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!

February 13, 2020

Chicken wrap

Chicken wraps

Persons

Prep Time

40 minutes

Cook Time

20 minutes

Total Time

1 hour

Ingredients

4 boneless, skinless chicken thighs

For the seasoning sauce

80ml soy sauce
4 tbsp sugar
2 tbsp cooking sake or cook white wine
1 tsp fresh ginger - grated
2 1/2 tbsp vegetable oil
2 tbsp mirin
Some wraps (homemade)
1 leek - finely julienne

Instructions

1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
2. Stab the chicken thighs with a fork. Place them in the seasoning mix and soak for about 30 min.
3. In a frying-pan, heat 1 tbsp vegetable oil and place the chicken (skin side down first), removing excess seasoning sauce. Cook until lightly browned. Cover and simmer for about 3 min.
4. Pour the remaining sauce and continue cooking until it's syrupy or until reaching your desired thickness.
5. To serve, spread some sauce and mayonnaise on each wrap. Top up with leek (or cucumbers), chicken. Roll up and eat!

May 9, 2018

Easy – Chicken teriyaki

Easy - Chicken teriyaki

Persons

Ingredients

700g boneless chicken thigh with skin - cut into bite sizes
3 tbsp plain flour/cake flour (T45) - to coat the chicken

- Ingredient A -

3 tbsp sake or cooking white wine
3 tbsp mirin
3 tbsp soy sauce
4 tsp sugar
2 tbsp water

Instructions

1. Lightly coat the chicken with flour, shaking off excess flour.
2. In a skillet heat 1 tbsp vegetable oil over medium heat, cook chicken, skin side down until golden brown on both sides. Reduce the heat to low, cover and simmer for about 5 minutes.
3. In a small bowl, add all the ingredient A and mix.
4. Add all the sauce from #3 into the skillet (over the chicken) and bring it to a boil, then reduce the heat to low. Cover and simmer for another 3 minutes.
Serve hot!