TERIYAKI CHICKEN
By Simbooker on 17th June 2019
Files & Tags: recipes, index, chicken, asian, soy sauce, japanese
Teriyaki Chicken made with deboned chicken thighs. Chicken thighs are my favourite part of the chicken, they are moist and flavorful and ideal for this recipe.
I always serve this dish with rice. The idea is to get the skin of the chicken thighs really crispy, removing them from the pan, pouring in the sauce, and then adding the chicken back in with the sauce.
CHICKEN TERIYAKI
THE INGREDIENTS
deboned chicken thighs, cooking oil, salt & pepper,
Teriyaki Sauce recipe click here
THE DIRECTIONS
Step 1
Heat about a quarter cup of cooking oil in a pan, get it nice and hot. While the pan is heating make sure the thighs are pat dry and season both sides with salt and pepper.
Step 2
When the oil is searing hot place the thighs skin side down into the pan, sear for about 7 -8 minutes or until the skin is crisp.
Heat about a quarter cup of cooking oil in a pan, get it nice and hot. While the pan is heating make sure the thighs are pat dry and season both sides with salt and pepper.
Step 2
When the oil is searing hot place the thighs skin side down into the pan, sear for about 7 -8 minutes or until the skin is crisp.
3. Turn chicken over and cook for about 3 minutes on the other side, turn the heat down to low heat immediately once you turn the chicken. Once the chicken is done on the other side, remove from the pan and set aside.
4. Discard the oil, you don't want this oil in your sauce. Pour the Teriyaki Sauce back into the same pan and bring to medium heat. Once the sauce begins to bubble place the thighs skin side down back into the pan and coat the chicken with the sauce.
4. Discard the oil, you don't want this oil in your sauce. Pour the Teriyaki Sauce back into the same pan and bring to medium heat. Once the sauce begins to bubble place the thighs skin side down back into the pan and coat the chicken with the sauce.
5. Leave the chicken to rest for 5 minutes before slicing. Serve with rice or noodles. There is no reason why you can't spoon more extra sauce over the chicken when served.