Best Fried Teriyaki Chicken Recipes
Teriyaki Chicken Recipes
Teriyaki is a method of Japanese cooking in which sliced meat or fish is grilled, pan-fried, roasted or broiled in a special sauce made from soy sauce, sugar and Japanese rice wine.
The word “teriyaki” originates from the word teri, which means the shine given by the sauce, and yaki, which means the method of cooking method whether grilling or broiling. The meat is either dipped in or brushed with the sauce numerous times before its completion.
Traditionally, the sauce used to be applied in the last stages of cooking, but in recent years it is now also used as a marinade before cooking. The marinade makes the meal more delicious and juicier to the bone.
Teriyaki sauces are available in supermarkets, but the authentic teriyaki sauce can easily be made from simple ingredients.
Here is an easy homemade Teriyaki Sauce.
Easy Teriyaki Sauce
1/4 cup dark soy sauce
1/4 cup sake wine
2 tablespoons mirin wine
1 tablespoon white sugar
Combine all ingredients in a small saucepan over medium heat and stir until sugar is dissolved. Use immediately or cool and refrigerate for a later date.
I love all Teriyaki Chicken meals but I am going to share with you today my most favourite and simplest Teriyaki chicken recipe that you can make for your family anytime of the day.
Prepration time 40mins
cooking time 50 minutes
Ingredients: 1 pounds chicken breasts or thighs
1/4 Cup Soy Sauce.
½ teaspoon poultry seasoning
6 Tbsp mirin (sweet rice wine)
4 Tbsp dark sugar
1/2 Tbsp grated ginger
2 Tbsp vinegar
¼ teaspoon ground black pepper
½ table spoon cornstarch
½ table spoon vegetable oil
1 Tbsp water
1. Poke chicken with a fork. Combine soy sauce, poultry seasoning, mirin, sugar, ginger, vinegar, black pepper and cornstarch in a bowl.
2. Marinate the chicken in the mixture for approximately 15 minutes in the refrigerator.
3. Heat the vegetable oil in a deep frying pan; brown the chicken on both sides on low heat.
4. Add the water then cover the pan and allow chicken to steam cook.
5. Pour the remainder of the chicken mixture in a sauce pan over low heat to simmer.
6.When the sauce is thick, serve the chicken on a plate and pour thickened sauce over it.
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