Pairs well with 15-Minute Teriyaki Chicken
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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15-Minute Teriyaki Chicken
44.5K views • 2mo ago
2.8K
200
6.2% engagement
A quick and easy teriyaki chicken recipe perfect for busy days. This recipe offers both a traditional and a non-alcoholic version of the teriyaki sauce.
00:15:00 total
Serves 2
easy
Meat Main Course
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🧂
🍋
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🌶️
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👅
Ingredients
- boneless skin-on chicken thighs - 450 g (450 g)
- soy sauce - 4 tablespoons (2 tablespoons for traditional sauce, 2 tablespoons for non-alcoholic sauce)
- mirin - 2 tablespoons (2 tablespoons)
- sake - 2 tablespoons (2 tablespoons)
- sugar - 2 tablespoons (1 tablespoon for traditional sauce, 1 tablespoon for non-alcoholic sauce)
- water - 4 tablespoons (4 tablespoons)
- corn syrup - 1 tablespoon (1 tablespoon)
- hondashi Japanese dashi powder - 1/4 teaspoon (1/4 teaspoon)
- potato starch - watch the video to see (for coating, can substitute with corn starch or AP flour)
- salt and pepper - to taste (for seasoning)
- oil - 1 tablespoon (1 tablespoon)
Instructions
- Prepare the Teriyaki Sauce: In a small container, mix 2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, and 1 tablespoon of sugar for the traditional sauce. For a non-alcoholic version, mix 2 tablespoons of soy sauce, 4 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of corn syrup, and 1/4 teaspoon of hondashi.
- Prep the Chicken: Flatten 450 g of boneless skin-on chicken thighs with the back of a knife for even cooking. Pat them dry, season with salt and pepper, and lightly coat with potato starch.
- Cook the Chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken skin side down for about 4 minutes, then flip and cook the other side for 4-5 minutes or until cooked through. If the chicken is thick, reduce heat to medium-low and cover with a lid.
- Simmer with Sauce: Wipe off excess oil from the pan, pour the teriyaki sauce over the chicken, and simmer for about 2 minutes over medium-low heat, flipping the chicken to absorb the sauce.
- Serve: Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized pieces. Serve with rice, salad greens, cherry tomatoes, and pour some leftover sauce from the pan over the chicken.
