Saturday, February 14, 2009

Restaurant Style Teriyaki Chicken

Delicious Chicken Teriyaki in 10 easy to follow steps

Serves: 4

  • 4 Chicken breasts with skin on
  • 4 tbsp soy sauce
  • 2 tbsp Sake (rice wine)
  • 4 tbsp Mirin (sweet rice wine)
  • 2 tbsp sugar
  • 1 clove garlic (Optional) finely chopped
  • 1 to 2 tbsp vegetable oil (or try our seasoned ginger oil)
Note: If Mirin is not available you can use regular rice wine and increase the amount of sugar to taste.

For The Garnish
Grated ginger - Available from Asian supermarkets but easily prepared using fresh ginger blended with a little water.

1. Pierce the skin on each chicken breast with a fork.

2. Mix the other ingredients together in a bowl.

3. Marinade the chicken in the mixture and place in the refrigerator for 15 to 30 minutes.

4. Remove the chicken from the marinade mixture and retain the leftover marinade for later use.

5. Heat the vegetable oil (or our seasoned ginger oil if you're using that) in a frying pan and fry the chicken, skin side first over a medium heat until the skin has browned.
6. Turn the chicken pieces over and gently fry the other side over a low heat.

7. Pour the retained marinade mixture over the chicken in the pan and cover, allowing the chicken to steam cook over a low heat until it's cooked through.

8. Remove the cover and allow the sauce to simmer until it becomes thick.
9. Remove the pan from the heat. Slice the chicken breasts diagonally and serve them on a plate.

10. Pour the thickened Terikayi sauce from the pan over the chicken and garnish with the grated ginger (Optional).

Serving suggestion.
Why not try this delicious Chicken Teriyaki with our Benihana style, Japanese Egg Fried Rice or alternatively served cold in a pitta bread pocket with salad.

No comments:

Post a Comment