Chicken TeriyakiFrom mattpacker 8 years ago
How to make it
- Pat the fillets dry on some absorbent kitchen paper, trim off the excess fat if you’re worried about it, then season it well with some salt and pepper. Put a little splash in a griddle or frying pan and let it heat right up, we want it close to smoking when we put the chicken in!
- Fry the chicken till it’s really sealed and brown. It needs to be nice and crisp on the outside, but tender in the middle. So be sure not to overcook it!
- While the chicken is finishing up cooking it’s time to organise the sauce. Mix in the Sugar with the Sake, Mirin and Light Soy Sauce. Give it a really good stir so that you dissolve the sugar.
- By about now the chicken should be finished up, if it is then take it off of the heat and put the fillets on some absorbent kitchen paper to drain off the excess oil. Don’t get rid of the pan as we’re going to deglaze it with the sauce and there’s plenty of flavour there that we dont want to waste!
- While the chicken thighs are resting, put the sauce in the pan you used for cooking the chicken and get it back on the heat. Dont let it boil over, and make sure you give it a bit of a stir so that you get all that flavour from the chicken into the sauce. Once it starts to boil, drop the heat right down low and let it simmer for a minute or two.
- While the sauce is finishing up, chop up the shallots for the garnish.
- The chicken should’ve had enough time to relax, slice it up into bite-size strips and place it on a nice serving plate. Once it’s all on the plate take the sauce off of the heat and spoon, not pour, it over the chicken making. Sprinkle some shallots and sesame seeds on top and voila, Chicken Teriyaki is done!
- Serve with some Jasmine rice, I like the microwave packs from Sun Rice because they taste great, they’re ready in 90 seconds, there’s no mess to clean up, and it’s pretty damn hard to wreck it.
The Cookmattpacker Newcastle, AU
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