ingredients
Teriyaki Sauce
- 240 mlsoy sauce
- 240 mlmirin
- 120 mlsake
- 80 grampalm sugar(can replace with normal sugar, brown sugar, or honey for the same amount)
- 2 pcleeks
- 60 gramfresh ginger
Teriyaki Chicken
- 1 pcsboneless chicken thigh(skin on)
- 50 mlteriyaki sauce
- 20 mloil(won't need much since the skin will excrete oil)
- 1 tbsppotato starch(can be replaced with cake flour)
instructions
Making the teriyaki sauce
- Smash the ginger with knife or with the palm of your hand to make a crack. Once is enough.
- Cut off the stem part to 5cm long.
- Over cold sauce pan, put the smashed ginger and leeks and heat it over low heat for around 3 minutes. Make sure to roll it over to brown it evenly.
- After the ginger and leeks turned brown, put in soy sauce, mirin, sake and palm sugar.
- Turn the heat into high heat and bring it to boil. Make sure to stir it over time.
- When the sauce boils, change into low heat and let it simmer for another 10 minutes. Remember to stir over time.
- We would want to reduce it to 2/3rd of the initial amount. Over-simmering the sauce might cause some bitterness so be careful.
- Once reduced to its 2/3rd filter the sauce and move to a separate container to store. This Teriyaki sauce could last for around 2 weeks in the fridge.
Making the teriyaki chicken
- Trim off excess fat from the skin
- Next, coat the chicken with potato starch. Make sure to cover all of the sides just enough, tap it to drop excess.
- Heat the oil over medium heat.
- Once heated, put the chicken skin down to make the skin crispy and render the fat. While its sizzling, it would also produce oil.
- Once the skin side is sizzled up and turn golden, flip the chicken. Sometimes, according to the amount of fats you reduced, there will be some oil around the pan. You might want to remove it using kitchen paper.
- After flipping the chicken and the skin side facing up, you can close the lid, change the heat to low and let it cook for some more to make sure its cooked through around 3 minutes.
- And after 3 minutes pass, it's the awaited teriyaki sauce! Change the heat to low and use a brush to brush the sauce over the skin and sides. After glazing it, turn it over and glaze it some more with the brush.
- After glazing it over and over for around 2 minutes, your teriyaki chicken is ready to serve! You can add a little bit of mayonnaise, or top it over rice. Enjoy!
fried
dinner
easy to make
delicious
japanese
home cook
chicken
teriyaki