Teriyaki Chicken
This dish is a simple cooking and fulfilling Japanese food. It is the best dish when you are busy. It has volume, which makes you full and you can take chicken protein as well. In this recipe, you use the Japanese teriyaki sauce golden ratio and I insist you remember that such as soy sauce: cooking sake: mirin: sugar = 2: 2: 2: 1, you can apply it to any other recipe with teriyaki sauce. All you use is these condiments above plus chicken thigh. (I add salt and pepper to reduce odor.) You can use either skin-on or skinless chicken thighs whatever you prefer, but I personally recommend skin-on because chicken thighs with skin will get juicier and give you a nicely crispy texture.
Servings: 2
Cost: $
Ingredients
- Approx. 300 g Boneless chicken thigh Skin-on
- 2 tbsp Soy sauce
- 2 tbsp Cooking sake
- 2 tbsp Mirin Rice wine
- 1 tbsp Sugar
- As needed Krazy Mixed-Up Salt
- As needed Pepper
- As needed Cooking oil Vegetable oil
Instructions
- Get all the ingredients and condiments.
- First, season the boneless chicken thigh with salt and pepper and cut it in half.
- Heat a pan over medium-high heat, and put cooking oil on the pan. Place chicken thighs skin side down in the pan and cook until skin gets crispy. Flip the chicken thighs and cook another few minutes.
- Put all condiments, such as soy sauce, cooking sake, mirin, and sugar into the pan. stir occasionally to bind teriyaki sauce to the chicken thighs thoroughly.
- Put out the chicken thighs from the pan cut thick slices and place them on the plate with the remaining teriyaki sauce.
