Simple Way to Prepare Favorite Teriyaki Chicken

Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Teriyaki Chicken. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Teriyaki Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Teriyaki Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Teriyaki Chicken is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Teriyaki Chicken using 17 ingredients and 7 steps. Here is how you can achieve that.

MY TERIYAKI CHICKEN RECIPE Crispy chicken skin over tender, juicy meat complemented by a delicate glaze of soy sauce, ginger, onion, and rice wine - that is the magic of teriyaki chicken. Simply delicious. :)

Ingredients and spices that need to be Take to make Teriyaki Chicken:

1. For the chicken:
2. 2 pounds boneless, skin-on chicken thigh meat
3. 1/4 cup lite soy sauce
4. 2-3 cloves garlic, crushed
5. 1 Tablespoon rice wine, sake, or white wine
6. 1 Tablespoon brown sugar
7. 3-4 thin slices fresh ginger (or if you don't have fresh, use 1/8 teaspoon powdered)
8. For the glaze:
9. 1/4 cup lite soy sauce
10. 2-3 slices fresh ginger
11. 1 clove garlic, crushed
12. 1/6 of an onion
13. 1/4 cup rice wine, sake, or white wine
14. 1 Tablespoon brown sugar
15. 2 Tablespoons white sugar
16. 1 teaspoon corn starch slurried (dissolved) in 1 Tablespoon cold water
17. 1/4 cup unsalted chicken stock

Steps to make to make Teriyaki Chicken

1. Season the chicken with the marinade ingredients and mix gently but thoroughly to evenly incorporate. If you're planning to cook the chicken shortly, leave it out while you make your glaze. Otherwise, refrigerate until 30 minutes before you plan to cook it. I say it all the time, and I'll say it again that for the most part, most things cook better at room temp.
2. While the chicken is marinating, put all the glaze ingredients except the corn starch slurry and unsalted chicken stock in a small saucepan and bring to a very gentle boil over medium heat.
3. Once the glaze has come to a gentle boil (you should see gentle, infrequent bubbles rising to the surface and popping), add the cornstarch slurry and unsalted chicken stock, and bring back up to a very gentle boil over medium heat. When the glaze comes back up to a gentle boil, reduce the heat to low and let simmer for another 5 to 7 minutes, and cut the heat.
4. While the glaze is cooling, preheat the oven to 400F and place the chicken meat side down on a foil lined pan.
5. Roast the chicken for about 15 minutes in the 400F oven, then turn on the broiler, and place the chicken about 4 inches under the broiler to crisp up the skin another 2 minutes or so. After 1 minute, check the chicken every 15 seconds or so and take it out when it looks like this. When you put anything sweet and fatty under the broiler, it can go from perfectly charred to burnt beyond recognition in a matter of seconds. Best to be vigilant! :)
6. Slice skin side down - and do it decisively so you cut through the skin - and serve with a little glaze spooned over. On this particular day, we ate it with a little steamed white rice, some garden salad dressed with homemade Thousand Island, and a ham tamagoyaki (rolled omelette).
7. Enjoy! :)

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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Teriyaki Chicken. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!