Hi all, hope you’re well and having a great week! Mine has been productive thus far; although I very much am looking forward to the weekend – a few parties to attend, and a proposal/engagement celebration! Excited!
On today’s post, I’ll be sharing with you a recipe for Chicken Teriyaki. I love me some chicken. I love me some gooood, scrumptious chicken; and this recipe does just that for me! The ingredients required will feed two, with prep time being only 10minutes and cooking time, 20minutes.
I N G R E D I E N T S
Chicken Thigh – 3 large pieces
Seasoning: Salt, Curry, Thyme, Oregano, Parsley, Turmeric, Black Pepper, Garlic and Ginger
To Garnish: Toasted Sesame Seeds and Spring Onion
2 Tablespoons Soy Sauce
1 Tablespoon Brown Sugar or Honey
1/3 Cup Japanese Mirin (Rice Wine)
S T E P S
- Clean your chicken – debone, but leave skin on. Rinse in lemon juice, after which, add all seasoning in reasonable amounts. You may leave the seasoned chicken in the fridge for at least 30minutes or longer, allowing to marinade. You may also decide to use right away.
Immediately or after marinade time;
- Add 3 tablespoons of olive oil to a pan on medium heat. Fry seasoned chicken on both sides, skin side first, for about 5 minutes until brown and near crispy. Take out the chicken pieces and dab off the oil left in the pan.
Whilst the above is ongoing; in a cup, mix soy sauce, mirin and brown sugar or honey (If sugar, until partly dissolved).
- Return the pan onto the heat, add cup content and allow boiling for about 5 to 10 minutes, stirring occasionally. Put your chicken pieces in, and cook on each side for about 3 minutes. Your chicken teriyaki is ready to be served.
- O tanoshimi to yōki ni narimasu!
I hope these steps are helpful, and Chicken Teriyaki delightful. If you do try it out, please share with me using the hastag #FunmiRecipe. Would love to see what you came up with.
Be Right Back,